A spicy bowl of comfort is on the menu tonight, Chef! Seared lamb is loaded with roasted butternut, fried onion, then embraced by tangy cooked tomato, an aromatic spice mix & meaty kidney beans. Finished with a creamy coriander sour cream.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
YOU CAN CON CARNE
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). Remove from the pan. Season and set aside.
CHOP-CHOP!
Return the pot to medium heat with a drizzle of oil. Add the Onion and fry until soft, 6-7 minutes (shifting occasionally). Add the Tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 100ml [200ml]|#7DA0D7 of water. Bring to a boil and simmer until slightly thickened, 5-6 [6-8]|#7DA0D7 minutes (stirring occasionally).
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the coriander. Season and set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the cooked lamb, and the kidney beans. Add a sweetener (to taste), the lemon juice, the Butternut, and season.
DINNER IS SERVED
Bowl up the lamb con carne. Dollop over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
YOU CAN CON CARNE
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). Remove from the pan. Season and set aside.
CHOP-CHOP!
Return the pot to medium heat with a drizzle of oil. Add the Onion and fry until soft, 6-7 minutes (shifting occasionally). Add the Tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 100ml [200ml]|#7DA0D7 of water. Bring to a boil and simmer until slightly thickened, 5-6 [6-8]|#7DA0D7 minutes (stirring occasionally).
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the coriander. Season and set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the cooked lamb, and the kidney beans. Add a sweetener (to taste), the lemon juice, the Butternut, and season.
DINNER IS SERVED
Bowl up the lamb con carne. Dollop over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
YOU CAN CON CARNE
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). Remove from the pan. Season and set aside.
CHOP-CHOP!
Return the pot to medium heat with a drizzle of oil. Add the Onion and fry until soft, 7-8 minutes (shifting occasionally). Add the Tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 300ml [400ml]|#7DA0D7 of water. Bring to a boil and simmer until slightly thickened, 8-10 minutes (stirring occasionally).
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the coriander. Season and set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the cooked lamb, and the kidney beans. Add a sweetener (to taste), the lemon juice, the Butternut, and season.
DINNER IS SERVED
Bowl up the lamb con carne. Dollop over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
YOU CAN CON CARNE
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). Remove from the pan. Season and set aside.
CHOP-CHOP!
Return the pot to medium heat with a drizzle of oil. Add the Onion and fry until soft, 7-8 minutes (shifting occasionally). Add the Tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 300ml [400ml]|#7DA0D7 of water. Bring to a boil and simmer until slightly thickened, 8-10 minutes (stirring occasionally).
CORIANDER SOUR CREAM
In a small bowl, mix the sour cream with ½ the coriander. Season and set aside.
FINISHING TOUCHES
When the con carne has thickened, stir through the cooked lamb, and the kidney beans. Add a sweetener (to taste), the lemon juice, the Butternut, and season.
DINNER IS SERVED
Bowl up the lamb con carne. Dollop over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R164.30
for 4 servings · R41.08 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Spice Mix needs 80 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R29.99 · 16% of packR4.80
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Shopping
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Frequently Asked Questions
What is the preparation time for Loaded Lamb Chile?
The preparation time for Loaded Lamb Chile with fresh coriander & sour cream is between 25 and 45 minutes.
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 40 and 60 minutes.
How many servings does Loaded Lamb Chile provide?
4 servings
What are the main ingredients in Loaded Lamb Chile?
Butternut, Free-range Lamb Chunks, Fresh Coriander, Lemon Juice, Onion, Red Kidney Beans, Sour Cream, Spice Mix, Tomato, Tomato Paste
What is the nutritional information of Loaded Lamb Chile?
Calories: 802, Carbs: 67 grams, Fat: grams, Protein: 39.8 grams, Sugar: 21.2 grams, Salt: 699 grams
How do I prepare Loaded Lamb Chile?
FINISHING TOUCHES: When the con carne has thickened, stir through the cooked lamb, and the kidney beans. Add a sweetener (to taste), the lemon juice, the butternut, and season. CHOP-CHOP!: Return the pot to medium heat with a drizzle of oil. Add the onion and fry until soft, 6-7 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the cooked chopped tomato, the spice mix, and 100ml [200ml]|#7DA0D7 of water. Bring to a boil and simmer until slightly thickened, 5-6 [6-8]|#7DA0D7 minutes (stirring occasionally). YOU CAN CON CARNE: 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). Remove from the pan. Season and set aside. CORIANDER SOUR CREAM: In a small bowl, mix the sour cream with ½ the coriander. Season and set aside. DINNER IS SERVED: Bowl up the lamb con carne. Dollop over the coriander sour cream. Garnish with the remaining coriander. Cheers, Chef! ROAST: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Loaded Lamb Chile?
Butternut, Free-range Lamb Chunks, Fresh Coriander, Lemon Juice, Onion, Red Kidney Beans, Sour Cream, Spice Mix, Tomato, Tomato Paste
How many calories does Loaded Lamb Chile have?
802 calories
How much fat content does Loaded Lamb Chile have?
grams