Chunky Lamb Chilli with Pure Basmati Rice

Difficulty (1-5): 4
Prep Time:  15 minutes
Cooking Time: 40-45 minutes
Serves: 4

Chuncky Beef Chilli with Tilda Basmati Rice


For the chilli

  1. Heat the oil in a medium saucepan over a low heat. Add the onion and garlic and fry for 10 minutes until softened, then add the red chilli, red pepper, ground cumin and chilli powder and stir-fry for 3-4 minutes. Turn up the heat to high, add the lamb and stir-fry for 5-6 minutes, or until the lamb is browned.
  2. Add the chopped tomatoes and Tabasco sauce and bring to the boil. Cover tightly, reduce heat to low and simmer for 25-30 minutes, stirring occasionally,
  3. until the lamb is tender and the sauce has thickened.
  4. Stir in the kidney beans and mix well. Cook gently, uncovered, for 10-15 minutes. Season to taste and stir in the coriander.

For the rice

  1. Add the rice and chilli flakes to a large pan of boiling water and cook following pack instructions.

To serve, spoon the rice and chunky chilli on to warmed serving plates. Top with a spoonful of soured cream, if desired, and serve immediately.


For the lamb chilli:

  • 2 tbsp vegetable or light olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and sliced
  • 1 red pepper, cut into 2cm pieces
  • 2 tsp ground cumin
  • 2 tsp medium-hot chilli powder
  • 400g lean diced lamb
  • 2 x 400g cans chopped tomatoes
  • 1.2 tsp Tabasco sauce
  • 400g can red kidney beans,
  • drained and rinsed
  • salt and freshly ground
  • black pepper
  • 2 tbsp fresh coriander, chopped

For the rice:

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