PALEO-FRIENDLY. GLUTEN FREE. DAIRY FREE. SOY FREE. EGG FREE. NUT FREE.
*CONTAINS NIGHTSHADES AND FODMAPS
My love for lamb spreads far and wide. Lamb chops, lamb roast, lamb burgers, lamb curry, slow cooked lamb, Middle Eastern style lamb, Greek style lamb, lamb in every way you can think of. I simply cannot get enough!
This lamb chilli recipe is simple to make and packs in some smokey flavour combined with the fattiness of the lamb for some extra deliciousness! (healthy fat of course, as long as it’s grass fed and finished/pastured). This meal is homely (just like all my recipes), warming, hearty and yummy! You can make a big batch and have leftovers for days or store in the freezer for another time. You’re welcome!! 🙂
Ingredients (serves 6)
1kg lamb mince
1 medium (approx. 200g) onion, chopped
1 tablespoon coconut oil or ghee (if ok with dairy – ghee does not have the casein protein which can be problematic for some people)
700ml tomato passata/puree
10g garlic (about 3 small cloves)
400g pumpkin, I love butternut, but any kind will do, cut into 3-4cm cubes
300g red capsicum (or any colour if easier/cheaper to access), core and seeds removed and cut in 3-4cm pieces
250g celery, no leaves, cut in similar size to capsicum
300g okra, cut in half
3 tablespoons spice blend (start with 2 tablespoons and taste. If you like a little bit spicy add the third tablespoon!)
Spice blend ingredients – approx. 3 tablespoons needed for this recipe (mix all spices together in a bowl until combined evenly. This will make more than you need which is a good thing because you can use this blend on any kind on meat, chicken, roast veggies or even in a stew. Store it in an airtight jar and keep in the pantry for other yummy creations!)
4 tablespoons smoked paprika
2 tablespoons ground cumin
2 tablespoons chilli powder
2 tablespoons Himalayan salt (or other good quality sea or rock salt)
1 tablespoon black pepper
Prep time: 15 minutes
Cooking time: Approx. 40 minutes
In a medium to large sized pot over medium heat, saute the onions and garlic in coconut oil or ghee for a few minutes.
Add the lamb, season with salt and pepper, and stir, allowing it to brown.
Once lamb is browned, add tomato puree and spice blend. Add a little water to the tomato jar, shake and pour the water into the pot (so we limit waste of the puree still inside the jar).
Taste and add more salt for seasoning if needed. Stir until a light boil. Then turn heat down for simmering.
Mix well and let simmer on low heat with lid on for 20 minutes, stirring occasionally. Make sure you check on if it thickens too quickly (if so, add in some water). Then stir through the pumpkin, celery, capsicum and okra and let simmer for a further 20 minutes.
Eat, enjoy, repeat!