Chili-con-Carne

• 4 oz. onion, peeled and chopped
• 1 clove garlic, crushed
• 1

Fry the onion and garlic slowly in the fat until soft but not brown. Add the lamb and cook for 10 minutes, until brown. Stir in the paprika, chili-con-carne seasoning and tomato pureé. Add the tomatoes and sugar, and season to taste with salt and pepper. Cover and simmer gently for 30 minutes until tender. Add the kidney beans and continue to cook for 5 minutes to heat through. Serve with rice