Light and fluffy, Tilda Pure Basmati is the perfect partner for this hearty, family-style chilli Preparation Time: 15 minutes Cooking Time: 40-45 minutes | Serves 4 for the lamb chilli: 2 tbsp vegetable or light olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 red chilli, deseeded and sliced 1 red pepper, cut into 2cm pieces 2 tsp ground cumin 2 tsp medium-hot chilli powder 400g lean diced lamb 2 x 400g cans chopped tomatoes 1/2 tsp Tabasco sauce 400g can red kidney beans, drained and rinsed salt and freshly ground black pepper 2 tbsp fresh coriander, chopped for the rice: 250g Tilda Pure Basmati Rice 1 tsp dried chilli flakes soured cream to serve (optional) For the chilli, heat the oil in a medium saucepan over a low heat. Add the onion and garlic and fry for 10 minutes until softened, then add the red chilli, red pepper, ground cumin and chilli powder and stir-fry for 3-4 minutes. Turn up the heat to high, add the lamb and stir-fry for 5-6 minutes, or until the lamb is browned. Add the chopped tomatoes and Tabasco sauce and bring to the boil. Cover tightly, reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Stir in the kidney beans and mix well. Cook gently, uncovered, for 10-15 minutes. Season to taste and stir in the coriander. Meanwhile, for the rice, add the rice and chilli flakes to a large pan of boiling water and cook following pack instructions. To serve, spoon the rice and chunky chilli on to warmed serving plates. Top with a spoonful of soured cream, if desired, and serve immediatley