Lamb Chili With Lentils

Name: Lamb Chili With Lentils
Total time: 1 min
Ingredients: 1 tablespoon olive oil; 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes; 2 cups finely chopped onions; 2 tablespoons finely chopped garlic; 1 cup finely chopped celery; 1 cup finely chopped sweet red pepper; 1 jalapeno pepper, cored, seeded and chopped fine; 1 teaspoon ground cumin; 3 tablespoons chile powder; 1 teaspoon crumbled fresh oregano, or 2 teaspoons dried; 2 bay leaves; 3 cups canned crushed tomatoes; 1 cup chicken broth, fresh or canned; Salt and freshly ground pepper to taste; 1 cup dried green lentils; Sour cream for garnishing; Limes for garnishing

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Total: 1 hours

Servings: 8

Author : Pierre Franey

canned tomatoes green lentils ground lamb

Instructions

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Step 1

Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.

Step 2

Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.

Step 3

Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.

Step 4

Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.

Step 5

Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

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