Sunday, February 19, 2012

An Indian Twist on Lamb Chili

Sometimes creativity works; sometimes it does not. I created this recipe because I wanted to see if I could create something palatable outside of the confines of most chili, I had black lentils still left over from making Dal Mahkani! Both Jason and I thought the flavors in this chili were good, though I didn't get the lentils cooked enough. I know that reviews from other diners were mixed, so if you choose to re-create this meal, do so knowing that the flavors are a cross between traditional Indian food and traditional chili.

An Indian Twist on Lamb Chili
Kelley Gondring

In a large saucepan, heat:
2 tablespoons oil

Once oil is hot, add:
2 medium white onions, diced
1 green pepper, diced

Cook for 10-15 minutes or until tender, stirring occasionally.

1 pound ground lamb
5 teaspoons chili powder
2 teaspoons cumin
1 1/2 teaspoons oregano
1 teaspoons salt
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/4 teaspoon mango powder
1/4 teaspoon black pepper
2 bay leaves

Break up the meat into small pieces using the back of a spoon or a potato masher. Cook until no pink remains.

1 14 ounce can diced tomatoes
4 ounces tomato paste
1/3 cup kidney beans
2/3 cups black lentils
3 cups chicken broth

Stir together until combined. Let simmer uncovered for several hours on medium heat, stirring occasionally, until most of the liquid evaporates.

Just before serving, mix in:
1 tablespoon ghee

Serve with a dollop of yoghurt. Sprinkle with fresh diced cilantro.

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