Lamb Chilli

Lamb chilli, 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. 

Served with American long grain rice, and some Sharwood lime pickle (one of the strongest, so use with caution!).