This delectable pairing of minced lamb, white beans and smoky flavours is a perfectly balanced meal ideal for mid-week family meals.

Omit the rice and serve this dish in individual lettuce cups for an exciting spin on the classic san choy bow. 


  • 750g lamb mince

  • 2 tbsp olive oil

  • 1 large brown onion, finely chopped

  • 200 grams of Swiss brown mushroom, quartered

  • 2 tbsp ground cumin

  • 2 tsp smoked paprika

  • 2 tsp chilli flakes (optional)

  • 2 heaped tbsp tomato paste

  • 2 long red chillies, thinly sliced

  • 1½ tbsp brown sugar

  • 400 grams can diced tomatoes

  • 400 grams can white beans, drained, rinsed

  • 2 tbsp coriander, finely chopped, plus extra leaves, to serve

  • Steamed white rice & snake beans, to serve


  • 1.

    Heat oil in a large heavy-based saucepan. Add onion, mushrooms and spices. Cook, stirring occasionally for 5 minutes or until onions and mushrooms have softened.

  • 2.

    To cook the lamb, crumble the mince into the saucepan and cook, breaking up the mince with a wooden spoon or fork. Leave for 7 minutes or until mince is browned.

  • 3.

    Stir in paste, chilli, sugar, tomatoes and 125ml (½ cup) water. Bring to a simmer and cook, stirring occasionally, for 25 minutes or until lamb mixture has thickened slightly. Stir in the beans and coriander and season to taste.

  • 4.

    To serve, divide steamed rice and sneak beans among four plates. Top with chilli lamb and scatter with extra coriander leaves.


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