Ground Lamb with Peppers and Chilli

Ground lamb, cooked in its own fat, along with white onion, peppers, and some dried red chillies.

The lamb was cooked first for 45 minutes, before the onion was added. After that, the diced carrot was added, and the peppers, and about half a pint of water. Then the tomato passata was added, along with the lamb stock. Simmered under glass for an hour.

This is the base for a range of meals. Use as the basis of a Shepherd's pie. Add dates and garlic for a middle eastern style dish. Serve in a wheat (or non-wheat) wrap.

Herb options are many. The most popular are Rosemary and Thyme, followed by Oregano and Coriander. All work just great with lamb. Basil also, if the lamb  is cooked with tomatoes. Experiment!