Chili Con Carne

4 dried red chilies
4 tbsp olive oil
500 gm minced lamb
1 large onion, finely chopped
4-6 cloves garlic, finely chopped
2 tbsp ground coriander
2 tbsp ground cumin
½ tsp salt
1 tin kidney beans, drained and rinsed
4 tbsp tomato puree
1 tin-chopped tomato or 4 fresh tomatoes, finely chopped
500 ml chicken stock

Soak the dried chilies in 100 ml of hot water for about 20 minutes and reserve the water.
Then chop the chilies finely.

Heat the oil in a large pan and fry the onions and garlic until softened.

Add the spices, salt, chilies and tomato puree to the onions and fry together for 2-3 minutes. 
Add the mince and fry until the mixture is well browned.

This should take about 10-15 minutes.

Tip in the beans and mix thoroughly.

Add the tomatoes, chicken stock and reserved chili water, 
stir well and simmer for 5-7 minutes.

When it’s reached the consistency you prefer, 
remove from the heat and serve with rice and a little soured cream dip.

Courtesy: Chef Manju Malhi,