Middle Eastern Style Lamb Con Carne
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- YieldServes 6
Ingredients
- 3 Packs Tilda Steamed Pure Basmati Rice
- 2 tbsp olive oil
- 800g lamb mince
- 2 red onions, finely diced
- 1 red pepper, finely diced
- 2 red chillis, deseeded, finely diced
- 2 tsp dried oregano
- 1 cinnamon stick
- 2 tins chopped tomatoes
- 500ml vegetable stock
- 2 tbsp tomato puree
- 1 tin kidney beans, drained
- 1 tin black eyed beans, drained
- 100g dark chocolate
- 1 small bunch coriander, stalks chopped, leaves torn
- 1 small punnet pomegranate seeds
- Sour cream to serve
Method
1
Heat the oil in a large pan with lid over a medium heat.
2
Fry the onions, pepper, chili’s and coriander stalks for 3-4 minutes to soften, add the mince and fry for 4-5 minutes until the mince has completely browned.
3
Stir in the oregano, cinnamon stick and cook for a further 2 minutes.
4
Add the tinned tomatoes, vegetable stock, puree, kidney beans and black eyed beans. Season to taste with salt and black pepper
5
Bring the mix to the boil and reduce the heat to low, simmer for 30 minutes.
6
Just before serving stir in the chocolate. Serve with the rice sprinkled with coriander leaves and pomegranate seeds
