Ground Lamb and Lentil Chili |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from The Chili Cookbook by Norman Kolpas. Ingredients:
3 tablespoons olive oil |
3 medium garlic cloves, finely chopped |
2 medium onions, finely chopped |
2 tablespoons medium-hot pure chile powder |
1 tablespoon mild paprika |
1 teaspoon dried red chili pepper flakes |
1 teaspoon red cayenne pepper |
1 tablespoon ground cumin |
1/2 teaspoon ground coriander |
1 lb ground lamb |
1 cup dried red lentils |
2 cups beef broth |
1 (14 1/2 ounce) can crushed tomatoes |
1 tablespoon dried oregano leaves |
1 teaspoon dried rosemary |
1 tablespoon salt |
2 teaspoons sugar |
1 teaspoon fresh ground black pepper |
1/3 cup finely chopped cilantro, for garnish |
Directions:
1. In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
2. Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
3. Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
4. Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
5. Garnish with cilantro before serving.
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