Recipe: Lamb Chili
For 4 Persons
Category: Meat
2 lb Lamb; trimmed of fat & cut
-into 1/4-inch dice
3 tb Olive oil
1 Yellow onion; diced
4 Cloves garlic; crushed
2 tb Plain chili powder or more;
-to taste
1 tb Whole cumin seeds
1 ts Whole oregano leaves
2 Jalapeno peppers; seeded and
-chopped
2 Sweet bell peppers; seeded
-and chopped
3 Ripe tomatoes; diced
1 cn (8-oz) tomato sauce
1 tb Worcestershire sauce
1 lb Dried kidney beans; soaked
-and cooked (see "Texas
-Chili" recipe)
SERVES 4-6
There is a very fine young chef by the name of Jimmy Schmidt, who owns a
restaurant in Denver called The Rattlesnake Club. (Lord, only in Denver!)
He is very skilled and recently served me a chili made with lamb. This is
not his recipe, it is mine. But he is certainly the inspiration. You must
go to his restaurant.
In a large Dutch oven brown the lamb in the olive oil, along with the
onion, garlic, chili powder, and cumin seeds. When the meat is browned and
the onion clear, add the remaining ingredients, including the cooked beans.
You may need to add a bit of water to cover everything. Cover and simmer
for 1-1/2 hours, watching that the dish does not dry out.
At The Rattlesnake Club they serve lamb chili topped with avocado and
papaya chunks, along with a dollop of soft goat cheese. Don't ask me. I
couldn't figure it out either! But, Lamb Chili is a wonderful dish.
INCLUDES OVERNIGHT SOAKING OF
BEANS
From
Archive, http://www.erols.com/hosey.
-----
back