Chilli Con Carne

Comfort food for the masses with an indian spin

Ingredients (Serves 4)

3 Tbsp Oil
Dry Spices (2 Star Anise, 1 Cinnamon Stick, 2 Bay Leaves)
1 tsp Chilli Flakes
3 Garlic Cloves- Crushed
1 Large Onion - Sliced Julien
½ kg Lamb Mince (Altenative Turkey/Chicken Mince)
Half can Chopped Tomatoes
2 heaped Tbsp Tomato Puree
Powder Spices (Tbsp Turmeric, Garam Masala, Kashmiri Chilli Powder, Coriander/Jeera and Curry Powder)
Juice of Half a Lime
Jar of HOT Chilli Con Carne Sauce (Lidl, Asda, Sainsburys, Waitrose)
Half Avocado (Optional)
Tsp Chopped Red Chilli (Optional)

Lets Cook

Heat oil in a saucepan and add the dry spices. Cook for a minute and add the chilli flakes and crushed garlic. Add the lamb mince and cook it until brown for 10 minutes on low-medium. Make sure you keep breaking the meat and there should be no lumps, should almost look like grains.

Add the onions and cook until translucent.

Add the chopped tomatoes, tomato puree and all the spices and the lime juice. Cook for 15 minutes on low heat. Once oil separates, add the jar of Chilli Con Carne and combine everything together. Add salt to taste and coriander. Add half can of water and cook for 30 minutes on low.

The gravy should be thick and not too watery.

Serve with rice and avocados with a sprinkle of red chillies and tortilla crisps for that extra crunch.

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