This makes a BIG batch to feed a hungry crowd or store in your freezer for a quick an easy meal later!
2 tbsp olive oil
3 medium onions, chopped
3 cloves of garlic chopped
250 gms of fresh sheep milk curds OR 230 ml of sheep milk creme fraiche
1 medium yellow pepper
1 medium red pepper
1 kg of ground lamb
3 16 oz. cans of tomatoe sauce
3 tbsp of chili powder
salt and pepper to taste
Brown the ground lamb in a large pot. Salt and pepper the meat while it is cooking. Drain the lamb and set it aside in a second, medium size pot. Saute the onions, garlic and peppers in the same pot used for browning the meat (without cleaning it!) If there isn’t sufficient fat left in the pot, you may want to use a little olive oil.
Return the lamb to the large pot. Add the tomotoe sauce and chili powder. Cook on medium heat for approximately 1 and a half hours.
Serve up the chili in your favourite bowls and garnish with a few spoonfuls of the fresh sheep milk cheese curd or sheep milk creme fraiche.