I love chilli, it has to be one of my favourite all time dishes. I decided to play around with my usual recipe and go for something a bit more adventurous with a Middle Eastern feel.
I used lamb mince for a change and mixed up the spices to give a warming kick. I also added pomegranate molasses to add a slightly sweet note.
I have to say, it was a bit of a gamble to mess around with my favourite but I’m glad I did, I loved the end result and it got really positive feedback which is always a good sign.
I will definitely be making this version again. Perfect with rice or a baked potato!
- 2 red onions
- 2 carrots
- 3 stalks of celery
- 1 red pepper
- 1 yellow pepper
- 500g lamb mince (beef mince will be fine)
- 1 clove garlic (peeled and finely chopped)
- 2 tsps chilli flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp All spice
- 1 tsp smoked paprika
- 500 mls lamb or chicken stock
- 5 tbsps Tomato paste
- 400g tin of kidney beans (drained)
- 4 tbsps Pomegranate molasses
- Salt and pepper to season
- peel and finely chop the onions and carrots
- finely chop the celery and peppers
- fry the onion, carrots, celery and peppers in a little oil until soft
- add the mince and fry until brown
- add the garlic, chilli, coriander, cumin, cinnamon, all spice, smoked paprika and tomato paste
- stir well before adding the stock and pomegranate molasses
- add water if needed to cover the mince mixture
- simmer for 30 minutes and add the kidney beans
- simmer for a further 30- 40 minutes or longer if you can, adding water if the mixture gets too dry
- add salt and pepper to season if required
- serve with rice or a baked potato
Just add pomegranate seeds to a food processer and blitz gently, making sure not to break down the white inner parts of the seed.
Press through a sieve to extract the juice
place in a pan with 2 tbsps sugar and 2 tsps lemon juice
bring to a simmer and reduce to a syrup consistency
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