WEEKDAYS 1e|12c|p

Lamb Chili

Mario Batali
Servings: 10
1 to 2 hr
Part 1 of 2

Not your boring beef, lamb adds a little deliciousness to your next pot of chili

  • Ingredients
  • step-by-step directions
Lamb Chili
  • 2 pounds Lamb Shoulder and Leg (cut into 1/2-inch pieces)
  • 2 teaspoons Olive Oil
  • 1 Red Onion (chopped)
  • 3/4 cup Celery (chopped)
  • 1/2 cup Carrot (chopped)
  • 6 Garlic Cloves
  • 2 Serrano Chiles
  • 1 tablespoon Ground Cumin
  • 2 teaspoons Hot Pimentón
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cinnamon
  • 1 1/2 cups Water
  • 1/4 cup Tomato Paste
  • 3 tablespoons Harissa (plus more to garnish)
  • 2 - 15 1/2 ounce cans of Chickpeas (rinsed and drained)
  • 1 cup Chopped Tomatoes
  • Garnishes
  • Cilantro (chopped)
  • Preserved Lemons (sliced to garnish)
  • Jalapenos (chopped)
  • Scallions (chopped)
  • Season the Lamb generously with Salt and Freshly Ground Pepper.
  • Heat a large, heavy bottomed Futch oven over medium-high heat. Add a few tablespoons of Olive Oil and sear the Lamb deeply on all sides, and then remove to a plate. Add the Red Onion, Celery, and Carrot to the pan with a pinch of Salt, and cook until softened, about 2 minutes.
  • Add the Garlic, Serrano Chiles, hot Pimentón, Ground Ginger, Turmeric, Cumin, and Cinnamon and cook just until fragrant, about a minute. Add the Tomato Paste, and stir to coat everything, allowing the Tomato Paste to rust, about a minute, then add the Harissa and then add the Water, Chickpeas, Chopped Tomatoes, and the Lamb back into the Dutch oven. Bring to a boil, then reduce to a simmer. Cook for 45 minutes before serving.
  • Garnish with Cilantro, preserved Lemon, Jalapeno, Scallion, and Cilantro.
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