Very tasty served with rice, avocado salsa and lime wedges
Chilli Con Carne (Chunky Mexican Lamb)
Category
Camp Oven Cooking
Cook Time
2 minutes
Author:
Petria
Very tasty served with rice, avocado salsa and lime wedges
Ingredients
- 600 g diced leg of Lamb
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1 carrot, diced
- 1 stick celery, diced
- 3 cloves garlic crushed
- 1 tab sp Paprika
- 1 tsp ground cumin
- 1 400g can chopped tomatoes
- 800ml water (or fill empty can with water twice)
- Splash of tabasco sauce (optional)
Directions
- Heat your camp oven, add olive oil and brown the diced lamb in batches
- Remove Lamb from pan
- Reduce heat under the camp oven (using a diffuser), add onion, celery, carrot and garlic then cook for 5 minutes or until the vegetables are softened.
- Return the meat to the pan, add paprika and cumin then cook for 1 minute.
- Add can of tomatoes, tobasco and 800 ml water. Bring to the boil the reduce to a simmer and cover with the lid and cook for 1 _ hrs
Tip
- Replace diced lamb with lean beef mince or Lamb mince