kim

This is an Easy-Print Page

Lamb Recipes
from
Sheepy Hollow at Native Oaks Farm

Lamb Chili with White Beans
I'm told this is based on a recipe from the New York Times.
We haven't been able to find it there, but we prepared the recipe
as it was given to us and it worked really well and provided a fine, fine meal.

Ingredients:

1 pound of ground, fairly lean lamb

Olive oil for browning

1 tspoons of tomato paste (I used an Italian, doubled paste in a tube)

3 cups of canned cannellini beans (pre-cooked)

1 onion chopped quite finely

1 poblano pepper, seeded and chopped
(use some of the seeds if you wish spicier chili)

1 anaheim pepper, seeded and chopped

1 very small bunch of cilantro, cleaned

4 garlic cloves, chopped

2 Tspoons of chile powder (or more to taste)

1 tspoon of coriander, ground

1 tspoon of cumin, ground

   
     
     
     

1.    Heat up the olive oil in a stove-top pot and brown the lamb, breaking it up, until it is well browned. Season it a bit with some salt and pepper. You put more in later. Move the meat to a plate covered with a paper towel.
 

2.    Brown the onions and peppers and cook them until they are soft. Add very finely chopped cilantro stems and leaves. Also stir the garlic in and allow everything to cook and brown for several minutes. Stir in the tomato paste and stir until it begins to cook and turns brown
 

3.    Return the browned lamb to the pot and stir it 4 cups of water and the beans. Add some more salt. Allow it all to cook slowly for at least 45 minutes, stirring occasionally.
 

4.    If the mixture becomes too thick, stir in some more water. I added a little beef stock (on my own) and refrigerated for about 6 hours and then reheated everything.
 

5.   Serve the chili in an individual bowl and put a dollop of yogurt on top of each serving and a wedge of lime on the plate beneath the bowl. We also garnished each serving with just a few of the cilantro leaves cut into small pieces. We served it with a glass of smooth, Spanish red wine (El Primavera)

This made a dang good looking and great tasting bowl of chili and the lamb gives the dish a lot more flavor than does beef.


[RETURN TO SHEEPY HOLLOW RECIPES]

HOME