Lamb Chilli Con Carne with Jasmine Rice & Sour Cream

Steps

1. Pat lamb dry and rub with Mexican spice mix, garlic and salt. Thinly slice onion and finely dice carrot. Place in slow cooker/casserole dish, cover and set aside. Bring a half full kettle to the boil.
2. Combine beef stock powder and boiling water in a heat-proof bowl. Add chilli beans, tomato paste, beef stock and sweet chilli sauce and stir to combine. Cover and set aside.
3. Preheat oven to 200°C. Add prepared sauce to lamb and slow cook, on low for 8-9 hours, or cover and cook in the oven for about 2 hours 45 minutes, until chilli has thickened and is cooked through.
4. When lamb has 25 minutes cook time remaining, combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
5. When chilli is ready, remove lamb and place on a chopping board. Pull lamb off the bone, roughly chop and return to slow cooker/casserole dish, along with corn and cook for a further 3-5 minutes, until corn is tender. Season to taste. Finely dice cucumber.
6. Spoon ¾ cup rice into each bowl and top with chilli con carne, Parmesan, sour cream, cucumber and coriander.