Lamb chilli with squash and chilli recipe | Sainsbury`s Magazine

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
• 30g tortilla chips*
• 100g feta, crumbled
• 15g chopped coriander
• cooked white rice
• soured cream