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Lamb Nachos

2 onions, peeled and diced
1 red capsicum, finely diced
2 cloves garlic, finely chopped
fresh red chilli, to taste
olive oil
500g cooked lamb, diced
1 Tbsp Tabasco sauce
2 Tbsp cumin powder
1 Tbsp paprika
150g tomato paste
2 400g tins tomatoes, crushed
800g tin red kidney beans, drained
salt and pepper to taste

Low fat corn chips
Low fat cheddar, grated
Light sour cream
Coriander or chives to garnish

Heat some good olive oil in a large saucepan. Add the capsicum,
onions, garlic and chilli and cook gently until softened but not
brown (about five minutes). Add the tomato paste, turn up the heat
and cook, stirring constantly, for another minute. Add the chopped
tomatoes, cumin, paprika, Tabasco sauce and diced lamb. Mix together.
(Note: if it's looking a bit dry, add a little extra water until
you get a sauce/ stew consistency.) Simmer for about ten minutes.
Stir through the drained red kidney beans and simmer a further five
minutes, then season to taste. To assemble Layer corn chips, lamb
mix and grated cheese on a plate that can be put under a grill or
into an oven. Once you have two or three layers of each ingredient,
sprinkle over some grated cheese and heat under the grill or in an
oven preheated to 180 C, until the cheese is melted. To serve, add
a dollop of sour cream and sprinkle with herbs.


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