Charutos with Spicy Tomato Broth and Garlic Oil - Great British Chefs

Ingredients

• 250g of rainbow chard, or Swiss chard
• 1 tbsp of olive oil
• 1 Scotch bonnet chilli
• 2 limes, halved
• 400g of lamb mince
• 40g of tomato purée
• 15g of fresh coriander, finely chopped
• 1/2 brown onion, peeled and finely grated (60g)
• 1 garlic clove, finely grated/crushed
• 1/2 tsp medium curry powder
• 1/2 tsp dried mint
• 1/4 tsp ground allspice
• 1 tsp fine sea salt
• freshly ground black pepper, about 50 twists
• 15g of tomato purée, or paste
• 1/4 tsp fine sea salt
• 1 1/2 tbsp of olive oil
• 50g of salted butter
• 3 garlic cloves, very finely chopped
• 1/4 tsp Urfa chilli flakes
• 1/8 tsp fine sea salt