Lentil Lamb Chili • Dale Gray:
3 tablespoons extra-virgin olive oil or canola oil
1 pound lean ground lamb (see Tip)
1 large onion, diced
1 teaspoon salt
4 cloves garlic, minced
1 tablespoon chopped ginger
1 red bell pepper, diced (2 cups)
1 cup brown lentils
3 tablespoons chili powder
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon tagine seasoning
1 14-ounce can no-salt-added diced tomatoes
1 teaspoon tomato paste
1 tablespoon sugar
2 15-ounce cans no-salt-added small white beans, rinsed
4 cups vegetable broth
1/2 cup chopped parsley
Heat oil in a Dutch oven over medium-high heat.
Add ground lamb, onion, salt, ginger and garlic.
Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
Add lentils and red pepper.
Cook, stirring occasionally, until the bell pepper is starting to soften, 2 to 3 minutes.
Add chili powder, paprika, cumin, cardamom, cinnamon, allspice, tagine seasoning and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in tomatoes, tomato paste, beans, and sugar.
Add stock and bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the lentils are tender, about 50 minutes.
Stir fresh parsley through and serve.
Makes six one and a half cup portions.
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