Spanish for ‘chilli with meat’, you know this dish is going to bring the spice if the Spanish decided to mention the heat factor before the meat in the name, Chef! Fresh chilli is added to a base of silky onion, NOMU Cajun Rub, beef stock, meaty kidney beans, tender browned lamb, tangy tomato & a smoky BBQ sauce. Served with dollops of sour cream to balance the heat and crispy poppadoms to scoop up every last bite.
TRILLENNIUM’s Lamb Chilli Con Carne
TRILLENNIUM’s Lamb Chilli Con Carne
with poppadoms
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Beef Stock
- Cooked Chopped Tomato
- Free-range Lamb Chunks
- Fresh Chilli/es
- Fresh Chillies
- Fresh Parsley
- NOMU Cajun Rub
- Onion
- Onions
- Poppadoms
- Red Kidney Beans
- Sour Cream
- The Sauce Queen Smokey BBQ Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
START THE SAUCE
Add the Onion to the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 15-20 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Heat the Poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
START THE SAUCE
Add the Onion to the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 15-20 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Heat the Poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
START THE SAUCE
Add the Onion to the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 20-25 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Heat the Poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
START THE SAUCE
Add the Onion to the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 20-25 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Heat the Poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
Frequently Asked Questions
What is the preparation time for TRILLENNIUM’s Lamb Chilli Con Carne?
The preparation time for TRILLENNIUM’s Lamb Chilli Con Carne with poppadoms is between 25 and 45 minutes.
What is the total time required to make TRILLENNIUM’s Lamb Chilli Con Carne with poppadoms?
The total time required to make TRILLENNIUM’s Lamb Chilli Con Carne with poppadoms is between 30 and 50 minutes.
How many servings does TRILLENNIUM’s Lamb Chilli Con Carne provide?
4 servings
What are the main ingredients in TRILLENNIUM’s Lamb Chilli Con Carne?
Beef, Beef Stock, Cooked Chopped Tomato, Free-range Lamb Chunks, Fresh Chilli/es, Fresh Chillies, Fresh Parsley, NOMU Cajun Rub, Onion, Onions, Poppadoms, Red Kidney Beans, Sour Cream, The Sauce Queen Smokey BBQ Sauce
What is the nutritional information of TRILLENNIUM’s Lamb Chilli Con Carne?
Calories: 728, Carbs: 50 grams, Fat: grams, Protein: 38.3 grams, Sugar: 21 grams, Salt: 1432 grams
How do I prepare TRILLENNIUM’s Lamb Chilli Con Carne?
A CULINARY TRIUMPH: Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the poppadoms. Well done, Chef! POP IN THE POPPADOMS: Heat the poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes. START THE SAUCE: Add the onion to the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 15-20 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season. LIPSMACKING LAMB: Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
What should be prepared from my kitchen to make TRILLENNIUM’s Lamb Chilli Con Carne?
Beef, Beef Stock, Cooked Chopped Tomato, Free-range Lamb Chunks, Fresh Chilli/es, Fresh Chillies, Fresh Parsley, NOMU Cajun Rub, Onion, Onions, Poppadoms, Red Kidney Beans, Sour Cream, The Sauce Queen Smokey BBQ Sauce
How many calories does TRILLENNIUM’s Lamb Chilli Con Carne have?
728 calories
How much fat content does TRILLENNIUM’s Lamb Chilli Con Carne have?
grams
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