INGREDIENTS
For the lamb chilli:
100ml vegetable or light olive oil
5 large onions, finely chopped
12 garlic cloves, crushed
5 red chillies, deseeded and sliced
5 red peppers, cut into 2cm pieces
50g ground cumin
50g medium-hot chilli powder
2kg lean diced lamb
4kg chopped tomatoes
2 1⁄2 tsp Tabasco sauce
2kg canned red kidney beans, drained & rinsed salt & freshly ground black pepper
2 large bunches of coriander, chopped
For the rice:
1.25kg Tilda Easy Cook Basmati Rice
5 tsps dried chilli flakes
soured cream to serve (optional)

METHOD
1. Sauté the chicken in hot oil and cook through until tender
2. Drain off any excess liquid.
3. Stir in sauce. Simmer until heated through.
4. Serve with Tilda Easy Cook Basmati Rice.

Serving suggestion:
Serve the Chicken or Lamb Jalfrezi in mini naan breads, along with a yogurt dressing for a deliciously hot kebab.

Serves 8-10