Keep your body warm and nourished during the cooler months with a hearty dish.


  • For the lamb chilli

  • 2 tbsp vegetable or light olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, crushed

  • 1 red chilli, deseeded and sliced

  • 1 red pepper, cut into 2cm pieces

  • 2 tsp ground cumin

  • 2 tsp medium-hot chilli powder

  • 400g lean diced lamb

  • 2 x 400g cans chopped tomatoes

  • 1.2 tsp Tabasco sauce

  • 400g can red kidney beans, drained and rinsed

  • Salt and freshly ground black pepper

  • 2 tbsp fresh coriander, chopped

  • For the rice

  • 250g Tilda Pure Basmati Rice (or similar product)

  • 1 tsp dried chilli flakes

  • Sour cream to serve (optional)


  • 1.

    For the chilli, heat the oil in a medium saucepan over a low heat. Add the onion and garlic and fry for 10 minutes until softened, then add the red chilli, red pepper, ground cumin and chilli powder and stir-fry for 3-4 minutes. Turn up the heat to high, add the lamb and stir-fry for 5-6 minutes, or until the lamb is browned.

  • 2.

    Add the chopped tomatoes and Tabasco sauce and bring to the boil. Cover tightly, reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.

  • 3.

    Stir in the kidney beans and mix well. Cook gently, uncovered, for 10-15 minutes. Season to taste and stir in the coriander.

  • 4.

    Meanwhile, for the rice, add the rice and chilli flakes to a large pan of boiling water and cook following pack instructions. To serve, spoon the rice and chunky chilli on to warmed serving plates. Top with a spoonful of soured cream, if desired, and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1137kj
  • Fat Total 78g
  • Saturated Fat 36g
  • Protein 22g
  • Carbohydrate 88g
  • Sugar 12g
  • Sodium 1296mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam


Recipe provided by Tilda 

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings