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.
Add:
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.
Add:
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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