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Prep time
15 minutes
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Cook time
44 minutes
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Serves
10
Author Notes
A perfect stew for the cold seasons! —redop770
Ingredients
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Two large tomatoes cut into big chunks
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One large red capsicum ripped into big pieces
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Two medium sized brown onions (one cut into big chunks and the other diced)
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Four large garlic cloves crushed and skin peeled off
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A pinch of pepper
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One small half a cup of paprika
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One tbsp of oregano
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One tsp of chilli powder
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One small birds eye chilli top bit cut off
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One small cup of water + more
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Three tbsps of sunflower oil
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One kilo of minced lamb
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One and a half small cups of kidney beans soaked overnight and rinsed
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Ten parsley leaves for garnish
Directions
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With a blender blend the tomatoes, capsicum, onion, garlic and birds eye chilli until everything becomes a smoothie. Add water if the consistency doesn’t become smoothie like. A bit at a time.
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Heat a large pan on medium heat with three tbsps of sunflower oil and throw in the diced onions when the oil is well heated. Cook for two minutes or until they become brown. Once the onions are browned add the lamb mince and cook for 10 minutes or until the meat is browned.
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Heat a large pot on medium heat and pour in the tomato sauce with pepper, paprika, oregano and chilli powder. Cook for two minutes and then add the lamb mince and kidney beans and on a low fire cook for 30 minutes or until the beans are well cooked. Stir and add more water when needed.
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Once the chilli is well cooked turn off the stove and serve it into ten nice deep bowls with each parsley leaf on top.
Enjoy!
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