This recipe was very kindly sent to me by Amanda @chocfishmerino, who if you don’t know make some fantasic Merino wool stuff like tops and hats for hiking. I’m really into lamb at the moment so I will most certainly be trying it when I get chance. I love the way the recipe uses home made chilli powder too.
Lamb Chili (serves 4-6)
- 2lb diced (small) lamb (any size)
- 3tblsp olive oil
- 1 large yellow onion, peeled and chopped
- 4 cloves of garlic (at least) peeled and crushed
- 2 jalapeno peppers seeded and chopped
- 2 tblsp chili powder (adjust to taste) or your own personal blend*
- 1 tblsp whole cumin seeds
- 1 tsp oregano
- 3 large ripe tomatoes diced
- 1 8 oz carton Passata
- 2 green sweet pepper seeded
- 1tblsp Hendersons relish (or Worcs. sauce) and chopped
- 1 pound soaked, cooked & drained kidney beans or 2 cans ready to use (drained).
- Salt to taste.
Again use a large enamelled iron casserole dish pref. Brown the lamb in the oil with the onion garlic, chilli owder and cumin seeds. When meat is brown and onions soft but not brown add everything else. Add enough water to cover (if necessary) Simmer for at least 11/2 hours and the beans are very soft. Always watch that it doesn’t dry out.
(Alternatively put it in the slow cooker)
This just had the ingredients, I guess it’s just a case of either grinding them all up using a spice grinder or whizzing them in the food processor, When I last made chilli powder I used my old coffee grinder to grind the ingredients.
- 12 dried, cored and seeded chiles – ancho, pasilla, whatever you’re growing.
- 3/4 tblsp freshly ground cumin seeds
- 1 tblsp oregano leaves (whole if poss.)
- 1 tsp garlic powder
- 1 tsp salt.