Lamb chilli

This recipe is one of Nigella lawson's dishes. The only difference is that I have substituted minced lamb instead of the beef. This is a spicy stew made with the chillies and beans. Its basically a one pot dish. A very satisfying,  comforting and absolutely easy to make.

lamb chili with cornbread

Ingredients:

• Minced lamb - 250 gms
• Red kidney beans - 200 gms(boiled)
• Onions - 2 (diced)
• Red bell peppers (capsicum) - 1 (diced)
• Red chilli flakes - 2 or 3 tbsps 
• Garlic - 2 (minced)
• Cumin powder - 2 tsps
• Corainder powder - 2 tsps
• Tomatoes(medium) - 2(chopped)
• Tomato puree - 2 tbsps
• Tomato sauce - 2 tbsps
• Salt - 1 tbsp
• Oil - 2 tbsps

Method:

• In heavy based pot add the oil, onions, diced pepper, minced garlic and saute well until they turn soft and transparent. Add chilli flakes, cumin and corainder powder. 
• Add minced meat  mix well. 
• Add all the three tomato ingredients (chopped, puree and the sauce), then the red kidney beans. 
• Pour half a cup of water and add salt. 
• Cover partially and let it simmer for about 2 hrs.
• Serve hot in a bowl. 

In Nigella's recipe she would dollop the cornbread batter on top of the chili and bake it for half  hour. You can also bake the corn bread separately as I did and serve with the chili or with plain white rice or a meal on its own.