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Barbecued Lamb Chili
2 c Dried red kidney beans 500 mL
1 sm Butterflied leg of lamb; all fat removed (2 lb/1 kg) 1
2 tb Honey 25 mL
1 tb Dijon mustard 15 mL
1 ts Chopped fresh rosemary; or 1/4 tsp/1 mL dried 5 mL
1/4 ts Pepper 1 mL
2 ts Olive oil 10 mL
3 Onions; chopped 3
6 Cloves garlic; finely chopped 6
2 tb Paprika 25 mL
1 1/2 tb Ground cumin 20 mL
1 tb Chili powder 15 mL
1 ts Dried oregano 5 mL
1/2 ts Cayenne 2 mL
1 Chipotle; minced, or 1 jalapeno, finely chopped 1
2 cn Plum tomatoes; with juices, pureed or broken up 2 (28 oz/796 mL)
1 c Water 250 mL
Salt and pepper to taste
8 c Steamed basmati or other fragrant rice 2 L
1 c Low-fat yogurt 250 mL
1/4 c Chopped fresh cilantro or parsley 50 mL
1 c Chopped fresh tomatoes 250 mL
Rinse beans and soak in plenty of cold water overnight in refrigerator. Rinse and drain beans well and reserve.
Pat lamb dry. Combine honey, mustard, rosemary and pepper and spread over lamb.
Grill lamb on hot grill for 5 to 8 minutes per side, until lamb is well seared, or broil for 4 to 5 minutes per side. Dice into 1/2 inch/1 cm pieces. (Do not worry if lamb is still very rare.)
Heat oil in a large Dutch oven. Add onions and garlic. Cook gently for 10 minutes, or until onions have wilted.
Add paprika, cumin, chili powder, oregano and cayenne and cook for 30 seconds.
Add lamb and beans and coat well with onions. Stir in chipotle, tomato puree and water. Cook, covered, for 2 hours, or until beans and lamb are almost tender. Remove lid and continue to cook until chili is as thick as you like, about 20 to 30 minutes. Season with salt and pepper. Serve chili over rice along with toppings.
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