Ingredients
2 tablespoon olive or coconut oil
1 large onion chopped
4 garlic cloves minced
1 red bell pepper chopped
1kg mince lamb
2 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon oregano
3 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon ground cinnamon
½ tablespoon brown sugar
400g tinned chopped tomatoes
800g tinned red kidney beans
2 bay leaves
Sliced carrot
Splash of vinegar
Squirt of tomato ketchup
125ml lamb stock
black pepper and salt to taste
fresh chillies chopped
On medium heat add the olive oil and proceed to sauté the onion, garlic and red bell pepper until soft and translucent.
Add the meat and then proceed to brown the meat.
Season the lamb with your spices - cayenne pepper, paprika, cumin, ground cinnamon, garlic powder, oregano and sugar.
Transfer the contents to the slow cooker.
Add the tomatoes, kidney beans, bay leaves, carrots, vinegar, ketchup, chocolate.
Pour in the lamb stock and as many chillies as you fancy and give it all a good stir.
Put the lid on the slow cooker on high for 4 hours.