Baked Chili

Tender pieces of lamb slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chili peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.

Ingredients
1 kg lamb stew meat 
1 tsp vegetable oil 
1 kg onions, chopped 
2 green bell peppers, seeded and chopped 
400 grm canned diced tomatoes with green chiles 
3 cups seeded and chopped tomatoes 
4 dried whole red chili peppers, crushed 
2 bay leaves 
3 whole cloves 
2 tsp chili powder 
1 tsp ground cumin 
1 tsp crushed dried oregano 
salt to taste
1/2 tsp ground black pepper 
1/2 tsp paprika

Method
- Preheat oven to 150°C.
- In a large oven-safe pan, brown stew lamb in vegetable oil over medium-high heat, about 4 minutes.
- Add onion and green bell pepper and sauté until tender, about 3 minutes.
- Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika -  mix well.
- Cover and bake for 2 hours, or until the lamb is tender. Remove bay leaf prior to serving.
- Serve hot.

Note: Makes 8 servings. You can make this recipe with beef