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.
Preheat oven to 160°C fan-forced. Heat ½ the oil in a casserole pan over medium-high heat. Add lamb, season with ¼ teaspoon salt flakes and pepper and cook, turning, for 6–7 minutes or until golden brown. Remove and set aside. While lamb is browning, continue with step 2.
Peel and chop onion. Peel and crush garlic. Dissolve stock cube in 375ml (1½ cups) boiling water. Rinse and drain kidney beans.
Return casserole dish 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, stock and tomatoes and stir to combine. Return lamb to pan and bring to a simmer, cover with a lid and carefully transfer to oven. Cook for 2 hours.
Once lamb has been cooking for 2 hours, peel and chop sweet potato into 2cm pieces. Add sweet potato to casserole dish and stir to submerge. Cover with lid and cook for a further 1 hour 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.
Place rice and 310ml (1¼ 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. While rice is cooking, continue with step 6.
Finely slice spring onion. 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.