Recipe by Dr. Jenny
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.
Top Review by sheilaemcdonald
Forget the sugar. It seemed to overpower all those wonderful spices. It tastes alright, but doesn't have that chili taste. I've added lots more chili powder, but it hasn't come through yet. The lentils don't cook in 30 mins., at least mine didn't. It's easy to make, which is a plus, and without sugar it might be really good. I'd try some dry red wine if I had some. And some fresh ground chilies would probably help.
- 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 See How It's Made
- In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
- Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
- 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.
- 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.
- Garnish with cilantro before serving.