What is the total time required to make Loaded Lamb Chile with fresh coriander & sour cream?

The total time required to make Loaded Lamb Chile with fresh coriander & sour cream is between 30 and 50 minutes.

What are the main ingredients in Loaded Lamb Chile?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Loaded Lamb Chile?

Calories: 991, Carbs: 65 grams, Fat: grams, Protein: 53.3 grams, Sugar: 21.9 grams, Salt: 1070 grams

How do I prepare Loaded Lamb Chile?

CORIANDER SOUR CREAM: In a small bowl, mix the sour cream with ½ the chopped coriander. Loosen with water in 5ml increments until drizzling consistency. Set aside. FINISHING TOUCHES: When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice, and seasoning. DINNER IS SERVED: Bowl up the lamb con carne. Top with the avo slices and drizzle over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef! HAVE SOME AVO: While the con carne is simmering, halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over ½ the lemon juice and season. YOU CAN CON CARNE: Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). CHOP-CHOP!: When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 200ml of water. Bring to a boil and simmer until slightly thickened, 6-8 minutes (stirring occasionally).

What should be prepared from my kitchen to make Loaded Lamb Chile?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Loaded Lamb Chile

A spicy bowl of comfort is on the menu tonight, Chef! Browned lamb mince is loaded with charred corn, fried onion, then embraced by tangy cooked tomato, an aromatic spice mix & meaty kidney beans. Finished with creamy avo slices and a coriander sour cream.

Loaded Lamb Chile

with fresh coriander & sour cream

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Cooked Chopped Tomato
Corn
Free-range Lamb Mince
Fresh Coriander
Kidney Beans
Lemon Juice
Onion
Onions
Sour Cream
Spice Mix
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 100ml of water. Bring to a boil and simmer until slightly thickened, 5-6 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over ½ the lemon juice and season.
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the chopped coriander. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice, and seasoning.
DINNER IS SERVED
Bowl up the lamb con carne. Top with the avo slices and drizzle over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!

Onion - 1
Free-range Lamb Mince - 150g
Corn - 40g
Tomato Paste - 10ml
Cooked Chopped Tomato - 200g
Spice Mix - 20ml
Avocado - 1
Lemon Juice - 15ml
Fresh Coriander - 4g
Sour Cream - 30ml
Kidney Beans - 60g

Download the Recipe

Serves 2

YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 200ml of water. Bring to a boil and simmer until slightly thickened, 6-8 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over ½ the lemon juice and season.
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the chopped coriander. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice, and seasoning.
DINNER IS SERVED
Bowl up the lamb con carne. Top with the avo slices and drizzle over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!

Onion - 1
Free-range Lamb Mince - 300g
Corn - 80g
Tomato Paste - 20ml
Cooked Chopped Tomato - 400g
Spice Mix - 40ml
Avocado - 1
Lemon Juice - 30ml
Fresh Coriander - 8g
Sour Cream - 60ml
Kidney Beans - 120g

Download the Recipe

Serves 3

YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the corn and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 300ml of water. Bring to a boil and simmer until slightly thickened, 8-10 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over ½ the lemon juice and season.
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the chopped coriander. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice, and seasoning.
DINNER IS SERVED
Bowl up the lamb con carne. Top with the avo slices and drizzle over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!

Onions - 2
Free-range Lamb Mince - 450g
Corn - 120g
Tomato Paste - 30ml
Cooked Chopped Tomato - 600g
Spice Mix - 60ml
Avocados - 2
Lemon Juice - 45ml
Fresh Coriander - 12g
Sour Cream - 90ml
Kidney Beans - 180g

Download the Recipe

Serves 4

YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the corn and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 400ml of water. Bring to a boil and simmer until slightly thickened, 8-10 minutes (stirring occasionally).
HAVE SOME AVO
While the con carne is simmering, halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Drizzle over ½ the lemon juice and season.
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the chopped coriander. Loosen with water in 5ml increments until drizzling consistency. Set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, the remaining lemon juice, and seasoning.
DINNER IS SERVED
Bowl up the lamb con carne. Top with the avo slices and drizzle over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!