Lamb chilli is great meal to warm you up on a cold day. Slow cooked lamb shoulder with beer and beans makes this a comforting and warming winter dish (Not to mention the chilli!)

This recipe comes from one of our customers Diana Henry the well known food tweeter, writer, blogger and author – so we are in good hands. You can visit her blog here :http://dianahenry.co.uk/  If you look at the recipe page there are a couple of interesting alternative versions.

Lamb from Morley Butchers will always be the best available

Come and visit the shop for the Lamb shoulder you will need for this recipe. Lamb quality from different farms and producers varies throughout the year depending on regional conditions that effect the grass on which the animals feed.  We use a specialist Lamb supplier in London’s Smithfield Market which means we are able to bring you the best Lamb whatever the time of year. You can see more about our lamb here >> 

Allow about two hours for cooking time. These quantities will serve 6.

Ingredients for Lamb Chilli

4 tbsp sunflower, groundnut or olive oil
750g (1lb 10oz) shoulder of lamb from Morley Butchers, cubed
1 large onion, roughly chopped
4 garlic cloves, crushed
2 green chillies, deseeded and finely chopped
½ tbsp ground cumin
2 x 400g cans tomatoes in thick juice
600ml (1 pint) American or Mexican lager
1 tbsp tomato purée
1 tbsp soft dark brown sugar
3 tsp dried oregano
Salt and pepper
2 x 400g cans black beans, drained and rinsed
Juice of ½–1 lime
3 spring onions, finely chopped
2 tbsp chopped fresh coriander

Soured cream or Greek yogurt
Avocado slices
Grated Lancashire or Wensleydale cheese

Cooking method for Lamb Chilli

Heat the oil in a flameproof casserole and brown the lamb well all over. Remove the lamb and set it aside.

Add the onion to the pan and cook until soft and golden, then add the garlic and chillies and cook for 2 minutes.

Add the cumin and cook for another minute.

Return the lamb to the pot along with the tomatoes, lager, tomato purée, sugar, oregano and lamb, season well and bring to the boil.

Immediately reduce the heat to a very gentle simmer and cook – uncovered – for 1 ½–2 hours or until the lamb is completely tender. Stir in the beans halfway through.

Taste, add the lime juice, spring onions and fresh coriander, stir and taste again. Adjust the seasoning.

Serve the Lamb Chilli with some soured cream or Greek yogurt, avocado slices and grated cheese.