Tuesday, November 15, 2016

Lamb Chili

I need to take a picture. But trust me. This recipe is worth copying. If you need a change up from your typical chili recipe, you're in for a huge HUGE treat. This uses lamb instead of ground beef (except I like it super meaty, so I add ground beef along with the lamb). It uses spices such as turmeric, ground ginger, and cinnamon! Wow! I got this recipe from Mark's Daily apple. I double it to freeze leftovers!

  • 1/2 lb ground lamb (680 g)
  • 1/2  lb ground beef
  • 1 tablespoon extra virgin olive oil (15 ml)
  • 1 white or yellow onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 red bell peppers, finely chopped
  • 1 teaspoon cumin (5 ml)
  • ½ teaspoon turmeric (2.5 ml)
  • ¼ teaspoon ground ginger (a pinch)
  • ¼ teaspoon cinnamon (a pinch)
  • 1 teaspoon kosher salt, plus more to taste (5 ml)
  • 1 14.5 ounce can diced tomato (425 g)
  • 1 cup water (240 ml)
  • 2 tablespoons harissa, or more or less to taste (15 ml)
  • Chopped cilantro, for garnish
Warm the olive oil over medium-high heat then add the onion, garlic and red pepper. Saute until onion is soft, about 5 minutes.
Add cumin, turmeric, ground ginger and cinnamon. Cook 1 minute, stirring the spices into the onions. Add ground meat and season with salt.
Break up the ground meat as it cooks. When it is almost cooked through and barely pink, add the can of diced tomato, water and harissa.
Simmer gently, with a lid just barely cracked, for 1 hour. Stir occasionally.
Top with cilantro and serve, with harissa on the side.

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