Preparation Time 20 minutes
Cooking Time 30 minutes
750g Jack Purcell lamb mince
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp ground cumin
1 tsp mild chilli powder
2 cups beef stock
400 g can chopped tomatoes
2 tbsp tomato paste
1 tsp dried oregano leaves
300 g can red kidney beans, rinsed and drained
½ cup sour cream
2 tbsp chopped chives
corn chips or steamed rice to serve
- Place lamb mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.
- Add onion and garlic, cook until onion is soft. Add cumin and chilli powder, cook for 30 seconds. Return mince to the pan, add the stock, canned tomatoes, tomato paste and oregano. Bring to the boil, reduce heat and simmer for 3O minutes. Add 1/2 cup of water to sauce if needed as it cooks. In the last 10 minutes add the red kidney beans.
- To serve spoon the lamb into individual bowls and top each with a little sour cream and chives. Accompany with corn chips or rice.
- Freeze mince you don’t intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
- Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.