The ground lamb was browned in a saute pan in its own fat at a high heat, stirring frequently to prevent burning. The the onion, chilli, peas, green pepper and mushrooms were added. The heat was turned down to medium, and the mix stir-fried for fifteen minutes.
After that, boiling water was added to the saute pan, Two squirts of tomato puree were added along with a can of kidney beans, including the juice.
The pot was covered, and allowed to simmer for an hour and a half at a low heat, to ensure the lamb was tender.
Can be served with potato or rice.
