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.

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Recipe provided by Tilda 

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