Quick and Easy Lamb Chilli

Name: Quick and Easy Lamb Chilli with beans and rice
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 150 grams Rice; 1 sachet(s) Ground Cumin; 1 unit(s) Bell Pepper; 1 pack(s) Red Kidney Beans; 2 sachet(s) Mexican Style Spice Mix; 1 pack(s) Chopped Tomato with Onion & Garlic; 50 grams Grated Cheese; 1 sachet(s) Dried Chilli Flakes; 2 unit(s) Garlic; 240 grams Irish Lamb Mince; 1 sachet(s) Chicken Stock; ½ tsp Sugar; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with beans and rice

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A take on a traditional chilli, the 'Carne' in this dish is lamb instead of beef. The sauce in this dish is lightly spiced and simmered to ensure its richness.

Tags:

Quick

•Family Friendly

Allergens:

Milk

•Barley

•Wheat

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 sachet(s)

Ground Cumin

1 unit(s)

Bell Pepper

1 pack(s)

Red Kidney Beans

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Chopped Tomato with Onion & Garlic

50 grams

Grated Cheese

(Contains: Milk)

1 sachet(s)

Dried Chilli Flakes

2 unit(s)

Garlic

240 grams

Irish Lamb Mince

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)4147 kJ

Energy (kcal)991 kcal

Fat34.1 g

of which saturates16.5 g

Carbohydrate88.9 g

of which sugars18.2 g

Dietary Fiber18.1 g

Protein50.4 g

Salt4.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Pot with Lid

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice then bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Cook for 10 mins, then remove the pot from the heat.
Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the beans in a sieve.
Place a pan over medium-high heat (without oil).
Once hot, fry the lamb mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Drain excess fat if necessary. IMPORTANT: Wash hands and equipment after handling raw mince. Season with salt and pepper.

Add the garlic and pepper to the pan (with a drizzle of oil if needed). Cook for 2 mins.
Add the cumin, Mexican spice, chopped tomatoes and beans.
Stir in the stock, ½ tsp sugar (per 2P) and 75ml water (per 2P). Bring to the boil.
Lower heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally to prevent sticking. IMPORTANT: Mince is cooked when no longer pink in the middle.

Once cooked, season to taste with salt and pepper. Loosen the sauce with a splash of water if necessary.
Stir in as much of the chilli flakes as you like (use less if you don't like spice).
Fluff up the rice with a fork and share between bowls.
Top the rice with spoonfuls of chilli con carne.
Finish with a sprinkling of cheese.