LAMB STEAK IS ALWAYS A JUICY SUCCULENT MEAT TO EAT ANY TIME.
My wife and family always look forward to enjoying juicy roast lamb steak with roast potatoes and veg every week ends especially on Sundays. However, you are about to enjoy cooking and eating lamb steak chilli beans. I can tell you that you will not only enjoy cooking it yourself but eating it once you have the recipes and the ingredients.
RECIPES/INGREDIENTS/PREPARATION FOR 4 SERVINGS:
1..2 1/2 lbs of boneless lamb steak (to be cut or sliced into a few thick pieces)
2..2 large onions, sliced or chopped
3..3 (15 oz) cans of chilli beans
4..2 (14 oz) cans of diced tomatoes
5.. 2 tbsp of corn starch (optional)
6..1 tbsp of ground cumin + tomato sauce
7..1 tbsp of chilli powder
8..1 garlic cloves, minced or crushed
9..2 bunches of spinach (chopped)
10..1/4 C water and salt and pepper to taste
As soon as all the ingredients are ready or assembled, the cooking starts. First start with placing the lamb steak whole or in few pieces in a large skillet over a medium heat.
Add onions and garlic and cook until meat is browned through and vegetables are tender.
Drain the water and place the tomatoes, tomato sauce, chilli powder, cumin, salt and pepper into a large sauce pan.
Then place over high heat and bring to a boil.
Now add the meat and beans and reduce the heat to low.
Cover and cook for 1 hour.
Then, remove the lid and continue cooking for another 10-15 minutes.
Place the saucepan in the refrigerator for a quick cool and pour chilli into freezer containers and freeze for up to 3 months.
To reheat, remove chilli from the freezer and place 1/4 C of water in a sauce pan.
Add the chilli and cook over medium heat until heated through. To thicken chilli mix the cornstarch and 1/4 C water together and finally add to the chilli and stir well!