Ingredients

The following ingredients have 6 Servings
  • 1 large dried pasilla chilli (rehydrated)
  • 60 grams plain flour
  • 1 kg lamb shoulder (cubed)
  • Shetland sea salt
  • freshly ground black pepper
  • 50 grams butter
  • 1 large onion (finely chopped)
  • 2 large garlic cloves (minced)
  • 2 tsp whole cumin seeds
  • 70 grams tomato puree (I used Supercirio)
  • 300 ml lamb stock (see notes for home made)
  • 400 grams tinned chopped tomatoes (I used Cirio)
  • 2 cinnamon sticks
  • 400 grams borlotti beans (tinned )
  • 25 grams dark chocolate ((I used Co-op Peruvian Fairtrade))
  • soured cream (to serve (optional))
  • avocado (sliced, to serve (optional))
  • mature cheddar cheese (to serve (optional))
  • blue corn tortilla chips (to serve (optional))

Instruction

  • Boil a kettle and pour enough hot water over your dried pasilla chilli to cover. Set aside to rehydrate for 15 minutes while you prepare the rest of the ingredients.
  • Place the flour in a large bowl and season well with sea salt and freshly ground black pepper.
  • Dredge the pieces of cubed lamb shoulder in the seasoned flour and set aside.
  • Heat 10 grams of the butter in a large saute pan and brown 1/4 of the meat on all sides. Transfer to a slow cooker. Repeat with the remaining meat.
  • Heat the remaining butter in the saute pan and add the onion, garlic and cumin seeds. Fry for five minutes or so until the onion begins to soften.
  • Add the tomato puree and lamb stock and stir well, scraping up any browned bits that might have stuck to the bottom of the pan. Add the tinned tomatoes and stir well.
  • Transfer the tomato mixture to the slow cooker and add the cinnamon sticks.
  • Drain and finely chop the rehydrated pasilla chilli, discarding the stem. Pop the lid on the slow cooker and set the timer on low for 6-8 hours.
  • 15 minutes before you are ready to serve add the drained and washed borlotti beans and dark chocolate, broken into pieces, and allow it to melt into the chilli, stirring well.
  • Serve the chilli in bowls with a spoonful of soured cream, some sliced avocado and some mature cheddar cheese with some blue corn tortilla chips on the side.