Lamb chilli with squash
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Lamb chilli with squash
Instead of beans, this chilli has little nuggets of squash peppered through it – a welcome pop of sweetness for the rich, almost gamey, quality of lamb
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
652Kcal
Fat
40gr
Saturates
17gr
Carbs
25gr
Sugars
16gr
Fibre
6gr
Protein
45gr
Salt
2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, finely sliced
- 400g butternut squash, peeled and cut into 2cm cubes
- 2 garlic cloves, finely sliced
- 1 tbsp chipotle paste
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1⁄2 tsp ground cinnamon
- 750g lamb mince (we used 20% fat)
- 1 x 400g tin chopped tomatoes
- ◆ 500ml lamb stock* (made using 1 stock pot or cube)
- 25g dark chocolate
- 100g shredded kale
To serve
- 30g tortilla chips*
- 100g feta, crumbled
- 15g chopped coriander
- cooked white rice
- soured cream
Step by step
Get ahead
Any leftover chilli freezes well.
- Heat the oil in a large flameproof casserole or saucepan and fry the onion and squash for 6-8 minutes. Add the garlic, chipotle paste, oregano, and spices and continue to cook for 1-2 minutes, stirring. Add the lamb mince, breaking it up with a wooden spoon. Cook for 4-5 minutes, or until the mince has browned all over.
- Add the chopped tomatoes and stock to the pan and bring to a simmer. Simmer uncovered for 25 minutes, or until the liquid has reduced to a saucy consistency.
- Add the chocolate and let melt, then add the kale. Cover and continue to cook for 4-5 minutes, or until the kale has wilted. Season to taste.
-
For the topping, crush the tortillas into small crumbs and mix with the feta and coriander. Serve the chilli over rice, top with some of the tortilla and feta mixture and spoon over some soured cream. Any leftover chilli freezes well.
*Check your tortilla chips and stock are gluten-free, if required.
