nd add Chipoltle chili powder to taste, regular chili powder, and onions
ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy
igh heat. Cook and stir lamb until browned and crumbly, 5
Brown lamb well in its own drippings in large, deep frying pan.
As lamb browns, mix in onion, celery and green pepper, cooking over medium heat until onion is soft and lightly browned. Spoon off fat.
Brown ground lamb, drain.
Slice onion in small pieces and brown.
Mix lamb, onion, tomatoes, beans and tomato sauce.
Heat to a slow boil and dilute to taste.
Add 1 tablespoon chili powder, salt and black pepper to taste.
Simmer 15 to 30 minutes.
Serve hot with Ritz crackers or pour over rice.
Serves 6 to 10 persons.
Combine lamb, chili and garlic paste, black bean sauce, soy sauce and sesame oil in a medium bowl and toss to coat. Set aside, covered, to marinate for 1 hour. Thread lamb and onion onto 8 bamboo skewers.
Preheat grill. Grill kebabs until browned and cooked to your liking.
Serve kebabs sprinkled with toasted sesame seeds.
rozen spinach.
Brown ground lamb in skillet, then remove to
small bowl, combine the chili powder, salt, and cayenne. Rub
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.
Saute 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.
ot, cook onions and ground lamb in olive oil over medium
In a large pot, cook onions and ground lamb in olive oil over medium heat.
When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
Heat the oil in a medium saucepan over medium heat.
Add onion and garlic and saute until just translucent, about 3 minutes.
Add the chillies and cook for one minute.
Add the lamb and cook until it is browned.
Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.
ve Chasen stopped making the chili himself) is a quarter
br>When hot, add the lamb and brown thoroughly, about 8
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
Brown lamb, onion, and garlic in a nonstick pan.
Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
Serve hot, sprinkled with feta cheese (if using).
ith a copy of this recipe: http://www.guardian.co.uk
ore minutes.
Add the Chili 3000, stirring until the spices