Ingredients Jump to Instructions ↓

  1. 1 lb. lean ground lamb

  2. 2 tbsp. vegetable oil

  3. 1 large green pepper, seeded and chopped

  4. 1 medium onion, diced (about 1 cup)

  5. 2 cloves garlic, crushed

  6. 4 tsp. chili powder

  7. 1 tsp. ground cumin

  8. 1 tsp. dried oregano

  9. 1/4 tsp. cayenne pepper, or to taste Two

  10. 16 oz. cans black beans with their liquid, or 4 cups cooked black beans One

  11. 16 oz. can peeled, whole tomatoes with their liquid Several sprigs of fresh cilantro, torn or minced

  12. 1 or more jalapeno peppers, seeded and minced Salt and pepper

Instructions Jump to Ingredients ↑

  1. Crumble the ground lamb with a fork in a 2- to 3-quart microwave-safe casserole. Cook on High for five minutes, stirring once halfway through the cooking time. Transfer the meat to a strainer to drain out excess fat and wipe the inside of the casserole with a paper towel. In the same dish, combine the oil, green pepper, onion, and garlic. Cover and cook on High for five minutes, stirring once. Add the chili, cumin, oregano, cayenne, beans, tomatoes and cilantro and mix well. Cover tightly and cook on high for fifteen minutes. Stir in the minced jalapeno and cook on High, uncovered, for an additional ten minutes. Add salt and pepper to taste. The flavor improves with age, so prepare this recipe a day in advance and reheat in the microwave oven. Serve with rice and warmed tortillas, offering garnishes such as sour cream, grated cheddar or Monterey Jack cheese, chopped tomatoes, chopped red onion or diced avocado with lime juice. Makes 6 to 8 servings.


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