Greek chilli con carne with whipped feta

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How to make Greek chilli con carne with whipped feta

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 2:35
  • Total Time : 2:55

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1.5kg boneless lamb shoulder, trimmed, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 3 fresh dill sprigs, stems finely chopped, fronds reserved
  • 4 drained anchovies
  • 2 garlic cloves, crushed
  • 1 tablespoon dried oregano leaves
  • 2 teaspoon ground coriander
  • 60ml (1/4 cup) red wine vinegar
  • 500ml (2 cups) Massel beef style liquid stock
  • 400g can diced tomatoes
  • 70g (1/4 cup) tomato paste
  • 6 long fresh red chillies, halved lengthways, deseeded (for more heat, leave seeds in)
  • 1 sprig fresh bay leaves
  • 1 tablespoon honey
  • 1 lemon, remove 2 strips of rind then cut into wedges
  • 400g can butter beans, rinsed, drained
  • 145g (1 cup) pitted black olives
  • 4 large pita breads, split, each disc cut into six wedges
  • Fresh mint sprigs, to serve
  • Lemon wedges, to serve

Whipped feta

  • 200g soft creamy feta
  • 90g (1/3 cup) Greek-style yoghurt

Method

  • Step 1 Heat the oil in a large stockpot over medium-high heat. Cook the lamb, in 3 batches, tossing, for 4-5 minutes or until browned. Transfer to a plate and set aside.
  • Step 2 Add the onion and chopped dill stems to the pan and cook, stirring, for 5 minutes or until soft. Stir in the anchovies, garlic, oregano and coriander. Cook, stirring, for 1 minute or until aromatic. Add the vinegar and cook, stirring and scraping the base, for 2-3 minutes or until almost evaporated. Add the stock and bring to the boil. Return the lamb to the pan and add the tomato, tomato paste, chilli, bay leaves, honey and strips of lemon rind. Reduce the heat to low and simmer, uncovered, for 2 hours. Stir in the beans and olives, and cook for 10 minutes or until the lamb is tender.
  • Step 3 Meanwhile, preheat a chargrill pan over high heat. Chargrill the pita bread for 2 minutes each side or until crisp.
  • Step 4 For the whipped feta, place the feta in a bowl and use a fork to mash until smooth. Add the yoghurt and mix with the fork until well combined and almost smooth. Season with pepper.
  • Step 5 Spoon chilli into bowls and top with whipped feta, mint sprigs and reserved fennel fronds. Serve with pita crisps and lemon wedges.

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