Lamb and Chocolate Chilli Con Carne with Kumara and Potato Dippers
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 6, 2017.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 6, 2017.
A mild chilli con carne with a fun twist that the kids will love!
Ingredients
KUMARA AND POTATO DIPPERS
- 300g red kumara, scrubbed and cut into 1cm-thick rounds
- 300g potatoes, cut into 0.5cm-thick rounds
LAMB AND CHOCOLATE CHILLI CON CARNE
- 1 brown onion, diced
- 1 clove garlic, minced
- 1 carrot, grated
- 450g lamb mince
- 1 tablespoon chilli spice mix
- 70g tomato paste
- 1 can chopped tomatoes
- 1 can kidney beans, drained and rinsed
- 1 cup beef stock
- ¾ teaspoon salt
- 1½ cups frozen corn
TO SERVE
- ½ cup grated Edam cheese
- ½ cup sour cream
- 2 tablespoons chopped coriander leaves (optional, adults)
Steps
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oven to 230°C. Line two oven trays with baking paper.
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Toss kumara and potatoes with a drizzle of oil on both prepared trays (arrange in a single layer) and season with salt. Bake for 20-22 minutes, until tender. Turn once to ensure even cooking and keep a close watch in the last few minutes of cook time, as they may burn easily.
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Heat a drizzle of oil in a large frypan on medium-high heat. Cook onion, garlic and carrot for 3-4 minutes, until soft.
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Add mince and cook for 4-5 minutes, breaking up with a wooden spoon as it cooks.
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Add chilli spice mix and cook for a further 30 seconds, until fragrant.
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Add tomato paste, canned tomatoes, kidney beans, stock, salt and corn to pan, reduce heat to medium and cook a further 5-7 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
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spoon lamb chilli into bowls, sprinkle over grated cheese and top with a dollop of sour cream. Garnish with coriander (if using). Arrange kumara and potato dippers around the lamb chilli.
Nutritional Information
| Energy |
2412 kj 576 kcal |
|---|---|
| Protein | 35.8g |
| Carbohydrate | 59.4g |
| Fat | 20.3g |