Ingredients

Chili

• 1 kg of deboned lamb leg cut into medium size cubes
• 3 cans of whole tomatoes
• 1 small can of tomato paste
• 2 chopped onions
• 2 chopped carrots
• Ground cumin, salt, pepper, red pepper flakes (optional)
• Coconut oil

Side Dish

• 2 cups of canned Chickpeas or raw soaked overnight. Cook for 20 minutes until they become soft.

Prep Instructions

Chili

1. Heat 1 tsp of coconut oil
2. Saute onions until soft for 2-5 minutes, be careful not to burn it. Place aside.
3. Saute carrots for 5 minutes and set aside.
4. Add the lamb cubes into the hot pan and fry it from each side roughly for 5 minutes until nicely browned.
5. Add tomatoes, tomato paste, cumin, salt, pepper and pepper flakes.
6. Close the lid and cook on medium heat for an 2 hours. You can shorten the time to 1 hour if using a pressure cooker. In such case cook on high for 45 minutes when the pressure has been reached.

Chickpeas

• Soak overnight in cold water
• Cook on medium heat for 20 minutes or less (until they become soft).

Nutrition Facts & Tips

This recipe is Powercooking and pressure-cooker-friendly. You should always make an extra batch, it will be the same effort and the more you produce the more secure your meals on busy days will be.

If you decide to do this chili in a pressure cooker you can shorten the time to maximum 1 hour.