Lamb chilli soup

    30 min

    This is a cross between a proper chilli con carne and a soup. It’s made with ground lamb and although I haven’t made it, I don’t see why it couldn’t be made with minced beef.

    East Lothian, Scotland, UK
    1 person made this

    Serves: 4 

    • 250g minced lamb
    • 1 onion, chopped
    • 1 garlic clove, minced
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon mild chilli powder
    • 1/2 teaspoon cayenne pepper
    • 1 (400g) chopped tomatoes
    • 4 tablespoons tomato puree
    • 1L lamb stock
    • 1 tin (400g) red kidney beans
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place lamb mince and chopped onion in large saucepan and brown mince, breaking up any lumps.
    2. Add the garlic and spices. Stir and cook for 1 minute. Add tomatoes, tomato puree and lamb stock. Stir well and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Stir occasionally to make sure it’s not sticking.
    3. Add the kidney beans. Stir and season to taste. Cover and cook until beans are heated through.
    4. Serve in bowls with crusty bread. Sprinkle with grated cheese if desired.

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