Chili Con Carne

Ingredients:

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

Method:

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,