This chill-busting chilli will get you there. We've put the breaks on this classic dish that's typically made with mince and, instead, subbed in slow-cooked lamb shanks. As they gently simmer away to tender perfection, we throw in a touch of smokiness, a scattering of beans and some delicious sweet potato.
SERVES 4
Supplied Ingredients
4 lamb shanks
2 red onions
4 garlic cloves
350g sweet potato
1 vegetable stock cube
400g can kidney beans
2 tbs smoky cumin and coriander blend
2 x 400g diced tomatoes
300g jasmine rice
2 spring onions
1 bunch coriander
1 lime
130g Greek-style yoghurt
*Extra supplied, measured amount
Pantry Ingredients
40ml (2 tbs)
Equipment
large frypan
6 litre ceramic slow cooker
mixing bowl
medium saucepan with lid
STEP 1: BROWN LAMB
Cover slow cooker with lid and preheat on high. Heat ½ the oil in a frypan over medium-high heat. Add lamb, season with ½ teaspoon salt flakes and pepper and cook, turning, for 6–7 minutes or until golden brown. Place in the slow cooker. While lamb is browning, continue with step 2.
STEP 2: PREPARE VEGETABLES
Peel and chop onions. Peel and slice garlic. Peel and chop sweet potato into 2cm pieces. Dissolve stock cube in 250ml (1 cup) boiling water. Rinse and drain kidney beans.
STEP 3: SLOW-COOK LAMB
Return frypan to medium heat with remaining oil. Add onion and garlic and cook, stirring, for 4–5 minutes or until softened and caramelised. Add smoky cumin and coriander blend and stir to combine. Add stock and tomatoes, bring to a simmer. Transfer to slow cooker, cover with a lid and cook for 3 ½ hours.
STEP 4: ADD SWEET POTATO
Once lamb has been cooking for 3 1/2 hours, peel and chop sweet potato into 2cm pieces. Add sweet potato to slow cooker and stir to submerge. Cover with lid and cook for a further 1 1/2 hours or until sweet potato and lamb are tender. Using two forks, shred lamb, discarding bones. Mix to combine with sauce and stir through kidney beans. Season to taste.
STEP 5: COOK RICE
Place rice and 625ml (2½ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.
STEP 6: PLATE UP
Finely slice spring onions. Wash coriander and roughly chop. Finely zest and juice lime. Place spring onion, coriander and lime zest and juice in a small bowl with salt and pepper and mix to combine. Divide rice between bowls and top with lamb chilli. Serve with yoghurt and spring onion salsa.
HEADS UP: For a little kick, serve with your favourite hot sauce.
