Lamb Chilli with Red Peppers and Garlic

A lamb chilli, based on one already prepared. The additions are: one red bell pepper, extra garlic, plus a drizzle of lime juice on the rice. 

The chilli was made with six green finger chillies, diced green beans, diced potato and carrot, some garlic, and diced leek.

The lamb was browned for twenty minutes at a medium heat, in its own fat. Then I added the leek, and cooked the mince and the leek together for about twenty minutes, keeping the ingredients on the move.

I added boiling water, the vegetables, and some lamb stock. Simmered under glass for thirty five minutes or so, until the dish thickens. Add herbs according to choice (I used herbs de Provence).

The chilli was decanted into a pyrex bowl, and allowed to cool overnight in the fridge. The fat which appeared and solidified on the surface was spooned off and disposed of. The chilli was then reheated before serving.

Cooked with diced red pepper on the second day, and served with a small bistro salad and long grain rice, drizzled with the freshly squeezed lime juice. .