Lamb Chili
This recipe needs to be started ahead so the lamb gets tender. Or, if you use ground lamb, it can be made in under an hour. For a low carb version, omit the beans.
Servings 6 large servings
- coconut oil enough to coat the pot
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 0.5 teaspoon hot chili powder or to taste
- 1 teaspoon cardamom
- 1 pound lamb diced, or use ground lamb for quicker version
- 2 onions diced
- 1" piece of ginger minced
- 2 yellow summer squash diced
- 2 bell peppers diced
- (28 oz) can diced tomatoes
- 1 pound navy beans cooked ahead or 2 cans reserve the liquid either way
- salt and pepper to taste
- fresh cilantro for garnish optional
Heat the coconut oil in a large soup pot and fry the spices for a few secs. Don’t let them get smoky. Add onions and ginger and cook for a few mins, stirring ocassionally. Add the meat and brown for a few mins, contnuing to stir ocassionally.Add tomatoes and liquid from the beans and simmer until the meat is fork tender. This may take an hour. Add a little water if needed. Add vegetables and simmer, for about another 15 mins. Add salt and pepper to taste, and garnish with cilantro if desired. (Recipe♦523)
