Chunky Mexican Lamb Chilli Con Carne

600g Diced Lamb Leg
1 tbsp Olive Oil
1 Red Onion, finely chopped
1 Carrot, diced
1 Stick Celery, diced
3 Cloves Garlic, crushed
1 tbsp Paprika
1 tsp Ground Cumin
1 x 400g can chopped tomatoes
splash tabasco sauce (optional)
1 x 400g can Kidney Beans, drained and rinsed
Rice, avocado salsa & lime wedges to serve

Step 1. Place lamb in a large bowl and toss with oil to coat. Heat a large heavy-based casserole dish or saucepan and brown lamb in 3-4 batches. Remove Lamb from pan.

Step 2. Reduce heat to medium and add onion, carrot, celery and garlic, cook for 5 minutes until softened. Return meat to pan and add paprika, cumin, cook for 1 minute, then add tomatoes, Tabasco and 800 ml water. Bring to the boil, reduce to a simmer, cover and cook for 1 1/2 hours or until lamb is tender.

Step 3. Remove lid, add drained and rinsed kidney beans and stir gently. Check seasoning, cook for another 10 - 15 minutes if sauce needs thickening.

Step 4. Serve with rice, avocado salsa and lime wedges

Avocado Salsa
Gently combine
1 diced avocado,
1 tbsp lime juice,
1 tbsp chopped coriander and
2 tbsp finely diced red onion