Best Aush Afghan Lamb Chili Recipes

LAMB CHILI SEKUWA

Lamb Chili Sekuwa image

Make and share this Lamb Chili Sekuwa recipe from Food.com.

Provided by Tulsi Regmi

Categories Lamb/Sheep

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lamb, cut into thin slices
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon cumin seed, roasted
1 teaspoon turmeric
1 tablespoon chili paste
1 tablespoon tomato paste
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons cooking oil
2 cups onions, slices
2 cups red bell peppers, slices
salt and pepper

Steps:

In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.
In a large bowl, pour the spice mixture over the lamb pieces.
Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
Preheat grill.
Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender.
Take the cooked sekuwa off the grill.
To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.

AUSH (AFGHAN LAMB CHILI)

Aush (Afghan Lamb Chili) image

A spicy and complex chili recipe from Afghanistan, with browned lamb, chickpeas, spinach, and lots of spices!

Provided by drewflicker

Categories Spinach

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground lamb
10 ounces frozen chopped spinach
1 (11 ounce) can chickpeas
2 (11 ounce) cans diced tomatoes
4 teaspoons dried mint
4 minced garlic cloves
1 teaspoon red pepper flakes
5 teaspoons ground cumin
2 teaspoons chili powder
6 teaspoons garam masala
16 ounces dry fettuccine pasta
1 gold onion
1 cup sour cream

Steps:

Thaw and thoroughly drain the frozen spinach.
Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
Chop one gold/yellow onion.
Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
Simmer pot for 6 hours on low heat.
Boil salted water for fettucini.
Break fettucini in half and cook for 8 minutes at a low boil.
Stir 1 cup sour cream into simmer pot.
Serve chili hot over drained fettucini!

Nutrition Facts : Calories 471.9, Fat 21.6, SaturatedFat 9.4, Cholesterol 99.4, Sodium 233.6, Carbohydrate 49.4, Fiber 4.5, Sugar 4, Protein 21.2

SPICY LAMB CHILI

Spicy Lamb Chili image

This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.

Provided by LARavenscroft

Categories Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

cooking spray
1 medium onion, diced
1 lb lean ground lamb
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes with juice
2 (15 ounce) cans red beans, rinsed and drained
salt, to taste
pepper, to taste
monterey jack cheese, for garnish
onion, Chopped, for garnish

Steps:

Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
When onions are soft and meat browned; drain well.
Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
Sauté for 1 to 2 minutes.
Add tomatoes and beans; bring soup to a boil.
Reduce heat, simmer for 15 minutes.
Ladle into bowls and garnish with toppings.

GROUND LAMB AND LENTIL CHILI

Ground Lamb and Lentil Chili image

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.

Provided by Dr. Jenny

Categories Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

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

Steps:

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.

LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)

Lamb Chili With Mushrooms (Rick Bayless) image

This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.

Provided by flower7

Categories Lamb/Sheep

Time 4h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

16 whole garlic cloves, unpeeled
12 large dried pasilla peppers (about 4 oz total)
2 teaspoons dried Mexican oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
2 lbs lamb shoulder, cut into 1 inch cubes
3 cups beef broth
1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster)
1/4 cup thinly sliced epazote or 1/4 cup cilantro
1 tablespoon hot sauce, to taste
3 tablespoons masa harina or 3 tablespoons all-purpose flour
salt

Steps:

Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
While the garlic is roasting, stem and seed the chiles.
Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
In a few seconds, when they crackle, flip them and press down to toast the other side.
In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
Drain.
In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
Heat the oil in a 4-quart pot over medium-high heat.
When hot, add the lamb and brown thoroughly, about 8 minutes.
Add the chile puree and stir for about 5 minutes as the mixture thickens.
Stir in beef broth and simmer until lamb is tender, about 2 hours.
Add mushrooms, epazote, hot sauce and masa harina.
Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
Taste and season with salt.