Ground Lamb Chilli with Kidney Beans

Made with ground lamb, onion, four red and green chillies, kidney beans, freshly shelled peas, green pepper, tomato puree, chestnut mushrooms, and lamb stock. Served with boiled potato.

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.