A rich and delicious lamb chilli recipe inspired by the flavours of South America.
Make your own lamb stock. It's cheaper to buy a whole lamb shoulder in the bone rather than ready cut cubed lamb. Carefully cut the lamb off the bone and use it in this lamb chilli recipe. Meanwhile, preheat your oven to 200C/400 F/gas mark 6. Arrange the bones with little bits of meat still stuck to them on a roasting tin. Halve two unpeeled onions (or quarter them, depending on the size), and add to the tin. Halve two carrots, lengthwise, and a few stalks of celery. Roast everything for 45 minutes. Transfer to a large stock pot, cover with cold water, bring to the boil and then skim. Reduce the heat and simmer with the lid on for 6-7 hours (or until your chilli is done). Strain and freeze the lamb stock in 300 ml batches for use in your next chilli recipe.