Lamb (Or Beef) Beer and Black (Or Red) Bean Chilli
By: Jenny Paine
Published: Wednesday, December 9, 2009 - 1:40am

Ingredients




4 tablespoons sunflower, groundnut or olive oil
750 grams (1lb 10oz) cubed lamb or beef for braising
1 large onion, roughly chopped
4 cloves garlic
2 green chillies, halved, deseeded and finely chopped
1/2 tablespoon ground cumin
2 tins tomatoes with thick juice
1 tablespoon tomato puree
600 ml (1 pint) beer
1 tablespoon soft brown sugar
3 teaspoons dried oregano or mixed herbs
2 tins of black or red beans, drained
Juice of 1/2-1 lime
3 spring onions, finely chopped
2 tablespoons fresh coriander, roughly chopped
To serve
Basmati rice
Sour cream or Greek yogurt
Slices of avocado
Grated Lancashire or Wensleydale cheese

Preparation

1 Heat the oil in a casserole and brown the meat all over in batches until it has a good colour.  Remove and set aside 2 Add the onion to the pan and cook until it is soft and golden, then add the garlic and chilli and cook for a further couple of minutes. 3 Add the cumin and cook for one minute 4 Add the meat, tomatoes, tomato puttee, beer, sugar and oregano, season well and bring to the boil. 5 Turn down to a very gently simmer and cook – uncovered, so that the liquid reduces – for one and a half to two hours or until the lamb is completely tender. 6 Add the beans about half way through the cooking process 7 When the lamb is tender add the lime juice, spring onions and coriander and stir everything together.  Check seasoning and adjust according to taste. 8 If the juice has not thickened bring the casserole back to the boil and boil until thickened. 9 Serve with plain boiled rice, sour cream, slices of avocado and grated cheese.