A spicy chilli that is just bursting full of flavour is sure to warm even the coldest of hearts. It's sure to wow anyone that graces your table - tender chunks of pork simmer in a spiced-tomato sauce with bursts of nutty peas. Each mouthful is packed full of savoury goodness and you'll be racing to go back for more.
Using diced pork instead of minced beef makes this chilli slightly lighter and also cuts down on eating too much red meat. The gentle spicing of the dish pairs wonderfully with the pork and carlin peas.
Crack open a bottle of Blonde Brothers Pale Ale to enjoy with the delectable dish - you'll be sure to come back for seconds or even thirds!
1 tin British Carlin Peas, drained
2 tbsp Shwarma Paste
1 litre pork or chicken stock
2 diced red onions
2 cloves garlic
Small bunch marjoram
1 tin chopped tomatoes
3 bay leaves
Take a heavy based sauce pan, and place on a high heat. Add to the pan the bacon lardons and fry for a few minutes till a good amount of bacon fat has been released.
At this point add the diced pork and fry for 5 minutes till all is golden.
To the pan, add the onion, garlic, tagine paste and gently fry for another few minutes. The tagine mix will generously coat the meat and give off a wonderfully nutty scent.
Next into the pan go the tomatoes and half the stock along with the bay leaves and marjoram. Gently simmer on the heat for 1-2 hours adding more stock when necessary.
Finally, add the carlin peas and simmer for another 10 minutes.
Season to taste and serve in deep bowls either by itself or with tangy sour cream and fresh rice.