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“A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a medium saucepan over medium heat.
  2. Add onion and garlic and sauté until just translucent, about 3 minutes.
  3. Add the chillies and cook for one minute.
  4. Add the lamb and cook until it is browned.
  5. Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
  6. Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.

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