Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive or coconut oil ((30g))
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 1 red bell pepper (chopped)
  • 550g- 680g lean ground/mince lamb (1lb-1½lb)
  • 2 tsp cayenne pepper ((10g) the amount is dependent of your heat threshold)
  • 1 tbsp paprika ((15g))
  • 1 tbsp oregano ((15g))
  • 3 tsp cumin ((15g))
  • ½ tsp ground cinnamon ((2.5g))
  • 1 tsp onion powder/granules ((5g))
  • 1 tsp garlic powder/granules ((5g))
  • ½ tbsp coconut sugar ((7.3g))
  • 400g chopped tomatoes ((14oz))
  • 800g red kidney beans ((equavalent to 2 cans/tins of 28oz))
  • 2 bay leaves
  • 125 ml lamb stock (use to 2 stock cubes in ½ cup of water (gluten free if needed) or see notes for my homemade version)
  • black pepper and pink salt to taste
  • 3-4 small pieces of dairy free chocolate (or use 1tsp of cacao powder)
  • fresh chillies (chopped, if you want a really spicy chilli, see notes)

Instruction

  • On medium heat add the olive oil and proceed to sauté the onion, garlic and red bell pepper until soft and translucent (I'm using my sear/stew all in 1 unit).
  • Add the meat and then proceed to brown the meat (this will take several minutes).
  • Season the lamb with your spices - cayenne pepper, paprika, cumin, ground cinnamon, garlic/onion powder, oregano and coconut sugar.
  • Transfer the contents to your slow cooker unit (I didn't have to do this since mine is 2 in 1).
  • Add the tomatoes, red kidney beans, and bay leaves.
  • Pour the lamb stock (add (80ml)1/3 cup first, you may not need the full (125ml) 1/2 a cup) over the lamb/vegetables. 
  • Put the lid on a slow cooker on high for 4 hours.
  • Once cooked remove the bay leaves and add the chocolate pieces if you are using.
  • Season with black pepper and pink salt to taste.