Lamb Chili
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
56
Sourness
31
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Corn Oil1 cup
Onion (chopped)6 large
Garlic Cloves (chopped)2 tsps
Oregano (dried, crumbled)1.5 tsps
Ground Cumin1 tsp
Ground AllspiceDirections:
1
Heat 1 tablespoon oil in heavy medium saucepan over medium heat
2
Add onion and garlic and sauté until just translucent, about 3 minutes
3
Add both chilis, tomatoes, broth, oregano, cumin and allspice
4
Bring mixture to boil
5
Cover pan and simmer until chilis are tender, approximately 30 minutes
6
Position rack in center of oven and preheat to 325°F
7
Puree sauce in batches in blender
8
Return sauce to same pan
9
Add lamb
10
Cover and bake until lamb is almost tender, about 50 minutes
11
Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes
12
Add kidney beans and simmer 2 minutes
13
Season with salt and pepper
14
(Can be made 1 day ahead
15
Cover and chill
16
Rewarm over low heat before serving
17
Heat 1 tablespoon oil in heavy medium saucepan over medium heat
18
Add onion and garlic and sauté until just translucent, about 3 minutes
19
Add both chilis, tomatoes, broth, oregano, cumin and allspice
20
Bring mixture to boil
21
Cover pan and simmer until chilis are tender, approximately 30 minutes
22
Position rack in center of oven and preheat to 325°F
23
Puree sauce in batches in blender
24
Return sauce to same pan
25
Add lamb
26
Cover and bake until lamb is almost tender, about 50 minutes
27
Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes
28
Add kidney beans and simmer 2 minutes
29
Season with salt and pepper
30
(Can be made 1 day ahead
31
Cover and chill
32
Rewarm over low heat before serving