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Indian-Spiced Lamb Chili

  • 4servings
  • 908calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) garam masala

  2. 2 teaspoon(s) chili powder

  3. 1 teaspoon(s) ground cumin

  4. 1 tablespoon(s) vegetable oil

  5. 2 pound(s) boneless lamb-stew meat , cut into 1/2-inch pieces 1 large red onion , chopped (about 1 1/4 cups) 2 can(s) (14 1/2- ounce) low-sodium beef broth

  6. 3 cup(s) water

  7. 2 can(s) black beans , rinsed and drained 1 can(s) (14 1/2-ounce) low-sodium chopped tomatoes

  8. 1/2 teaspoon(s) salt

  9. 4 cup(s) hot cooked yellow or white rice

Instructions Jump to Ingredients ↑

  1. Roast the spices and brown the meat: In a large Dutch oven over medium-high heat, toast garam masala, chili powder, and cumin, stirring constantly, until fragrant. Add the oil and stir well. Stir in the lamb and cook until browned -- about 4 minutes. Remove lamb and set aside.

  2. Simmer the chili: In the same Dutch oven, sauté onion until translucent -- 2 to 3 minutes. Add lamb, beef broth, and water. Cover and simmer at medium-low heat until tender -- about 45 minutes.

  3. Finish the chili: Add drained beans, tomatoes, and salt. Cover, reduce heat to low, and simmer for 30 minutes. Serve hot over cooked rice.

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