Lamb Chilli with Eggplant

A delicious chilli recipe from Gordon Ramsay!

Ingredients:
1 large onion, finely chopped
2 garlic cloves, crushed
400g lean ground lamb (or you could use any
other ground meat)
Salt and pepper
1 eggplant, cut into 1cm pieces
2 tbsp tomato puree
2 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 cinnamon stick
2 tsp soft brown sugar
400g tin peeled plum tomatoes
400g tin of red kidney beans, rinsed and drained
Method:
Heat a pan with a spray of oil and cook the onion and garlic until they are beginning to soften. Add the ground lamb and some seasoning and fry over a high heat to brown the meat. Then add the eggplant, tomato puree, chilli powder, coriander, cumin and cinnamon. Stir and toast the spices for 2 minutes until fragrant.
Tip in the sugar, tomatoes and kidney beans then pour in enough water to cover the mixture. Bring to the boil and then reduce the heat to a gentle simmer. Cover the pan with a lid and cook for about 1 ½ hours until the meat is tender.
Makes 6 servings; count each serving as 3 protein.