GROUND LAMB AND LENTIL CHILI

Ground Lamb and Lentil Chili image

Provided by Dr. Jenny

Categories Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

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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.