Lammchili

Ingredients

• 750 g lamb meat (e.g., shoulder)
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 400 ml beef broth
• 1 tsp Paprika powder (sweet)
• 400 g diced tomatoes (canned)
• 150 g green beans (frozen)
• 300 g kidney beans (canned)
• 1 tbsp freshly chopped rosemary
• Salt
• pepper (ground)
• 4 tbsp Sour cream
• rosemary (for garnish)

Instructions

1. 1.

   Rinse the lamb meat, pat dry and finely chop or feed through a grinder. Peel and dice the onion and garlic finely. Wash and chop the chili peppers.

2. 2.

   Brown the minced meat in hot oil in a pot until crumbly. Add the onions, garlic, and chili and cook together for 1-2 minutes. Briefly sauté the tomato paste and deglaze with some broth. Add paprika and tomatoes and simmer gently for about an hour, stirring occasionally; add more liquid if needed.

3. 3.

   Thaw the green beans and fold them in during the last ~15 minutes along with the drained kidney beans and rosemary.

4. 4.

   Season with salt and pepper to taste. Serve in bowls garnished with sour cream and rosemary.