Chunky Lamb Chilli with Pure Basmati Rice

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.