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Ingredients

• 500 g minced lamb
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• 2 sticks celery
• 2 clove garlic, finely chopped
• 1 tsp thyme, leaves only
• 1 tsp chilli powder
• 2 tsp coriander, roasted and ground in a pestle and mortar
• 1/2 tsp cloves
• 1/2 tsp cinnamon
• 2 tsp chillies, crushed
• 2 tbsp cocoa powder
• 400 g canned chopped tomatoes
• 200 ml lamb or chicken stock
• salt, and freshly ground black pepper
• 400 g canned pinto beans, or borlotti beans, rinsed and drained

• 5 ripe plum tomatoes
• 1 small red onion, very finely chopped
• 1 tbsp each of flat leaf parsley, and coriander chopped
• 1 tbsp fresh lime juice
• 3 tbsp extra virgin olive oil
• salt, and freshly ground black pepper

• 120 ml soured cream
• tortilla chips
• 1 tbsp chives, hopped

Description

Merrilees Parker's Slow Cooked Chilli Lamb Makes A Great Informal Supper Served With A Tangy Tomato Salsa, Sour Cream And Tortilla Chips

UK TV