Chili con lamb

Name: Chili con lamb
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red peppers; 2 red onions; 1 Garlic clove; 500 g cooked lamb from the leg; 2 TABLESPOONS Oil; 1/2 TEASPOON Cumin powder; 2 TABLESPOONS Tomato paste; 300-400 ml Vegetable broth; 2 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp Salt; 1 TEASPOON Chili Flakes; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Kidney beans; 6 Stem(s) Thyme

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red peppers
2 red onions
1 Garlic clove
500 g cooked lamb from the leg
2 TABLESPOONS Oil
1/2 TEASPOON Cumin powder
2 TABLESPOONS Tomato paste
300-400 ml Vegetable broth
2 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp Salt
1 TEASPOON Chili Flakes
7-10 Tbsp Pepper
1 can(s) (425 ml) Kidney beans
6 Stem(s) Thyme

Directions

1
Halve the peppers, clean, wash and cut into pieces. Peel onions and garlic and chop finely. Cut meat into cubes. Heat oil in a pan. Brown the lamb in it for 4-5 minutes, then add onions, cumin and garlic and continue cooking for about 2 minutes.
2
Stir in tomato paste and sweat briefly. Add paprika, stock and tomatoes. Season with salt, chilli and pepper and let simmer for about 30 minutes.
3
Drain the kidney beans, rinse briefly under cold water and drain. Wash the thyme, shake dry and chop the leaves coarsely. Add thyme to the meat, season to taste again and serve.