Recipe - lamb main courses

Lamb and White Bean Chili

Cooking Time: 75 minutes
Makes: 4-6 servings
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Here is a meaty, rich, lightly spiced mix with all the heartiness of chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Ingredients

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1½ tablespoons tomato paste
3½ cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep’s milk, for serving
Lime wedges, for serving

PREPARATION

  1. Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with ½ teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
  2. Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
  3. Return the lamb to the pot. Stir in 4 cups water, the beans and ¼ teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

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