LAMB CHILI SEKUWA
Make and share this Lamb Chili Sekuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.
- In a large bowl, pour the spice mixture over the lamb pieces.
- Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
- Preheat grill.
- Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender.
- Take the cooked sekuwa off the grill.
- To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.
ROSEMARY LAMB CHILI (CROCK POT)
I don't eat red meat as a rule, but lamb is one thing I make an exception for once or twice a year. This mild chili could also be made on the stove top, but I like to make all my chili and most of my soups in a crock pot and let it simmer. Do it whatever way you prefer.
Provided by Vino Girl
Categories One Dish Meal
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown lamb, onion, and garlic in a nonstick pan.
- Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
- Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
- Serve hot, sprinkled with feta cheese (if using).
BRYAN'S CHOCOLATE LAMB CHILI
We love Chili, we love Chocolate, we love Icelandic Lamb! My son, Bryan, came up with this recipe and we all love it! If you can get ground Icelandic lamb, use that, if not, any old ground lamb'll do. Go for it - try it yourself.
Provided by Bev in NY
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, cook onions and ground lamb in olive oil over medium heat.
- When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste.
- Saute for 1 or 2 minutes to allow flavors to blend and blossom.
- Stir in tomatoes and beans.
- Increase heat to bring soup to a boil.
- Reduce heat, and simmer for 15 minutes.
- Load into large bowls (or small, depending on appetite) and garnish with your choice of toppings.
Nutrition Facts : Calories 445.5, Fat 23.9, SaturatedFat 8.6, Cholesterol 55.4, Sodium 821.2, Carbohydrate 36.8, Fiber 14, Sugar 4.8, Protein 23
LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)
This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.
Provided by flower7
Categories Lamb/Sheep
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
- While the garlic is roasting, stem and seed the chiles.
- Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
- In a few seconds, when they crackle, flip them and press down to toast the other side.
- In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
- Drain.
- In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
- Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
- With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
- Heat the oil in a 4-quart pot over medium-high heat.
- When hot, add the lamb and brown thoroughly, about 8 minutes.
- Add the chile puree and stir for about 5 minutes as the mixture thickens.
- Stir in beef broth and simmer until lamb is tender, about 2 hours.
- Add mushrooms, epazote, hot sauce and masa harina.
- Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
- Taste and season with salt.
Nutrition Facts : Calories 410.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 82, Sodium 345.8, Carbohydrate 12.7, Fiber 4, Sugar 1.5, Protein 24.2
LAMB CHILI
A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day.
Provided by Marychef
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saucepan over medium heat.
- Add onion and garlic and sauté until just translucent, about 3 minutes.
- Add the chillies and cook for one minute.
- Add the lamb and cook until it is browned.
- Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
- Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.
Nutrition Facts : Calories 484.1, Fat 33.7, SaturatedFat 13.3, Cholesterol 91.2, Sodium 247.2, Carbohydrate 20.4, Fiber 5.4, Sugar 7.5, Protein 25.9
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