MAY 5 is Cinco de Mayo, a Mexican national holiday where the streets fill with colour while families and friends feast.
We Love Our Lamb is helping spread the vibrant celebration with recipes for some much-loved Mexican classics including a chunky lamb chilli con carne bursting with flavour.
Bring everyone together over this delicious Cinco de Mayo favourite.
LAMB CHILLI CON CARNE
Preparation: 20 minutes
Cooking: 30 minutes
750g lamb mince
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp. ground cumin
1 tsp. mild chilli powder
2 cups beef stock
400g can chopped tomatoes
2 tbsp. tomato paste
1 tsp. dried oregano leaves
300g can red kidney beans, rinsed and drained
1/2 cup sour cream
2 tbsp. chopped chives
Corn chips or steamed rice to serve
1. Place lamb mince in a bowl and mix in a little oil. Heat a large frypan and 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.
2. 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 30 minutes. Add 1/2 cup of water to sauce if needed as it cooks. In the last 10 minutes add the red kidney beans.
3. To serve spoon the lamb into individual bowls and top each with a little sour cream and chives. Accompany with corn chips or rice.