AUSH (AFGHAN LAMB CHILI)
A spicy and complex chili recipe from Afghanistan, with browned lamb, chickpeas, spinach, and lots of spices!
Provided by drewflicker
Categories Spinach
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Thaw and thoroughly drain the frozen spinach.
- Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
- Chop one gold/yellow onion.
- Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
- Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
- Simmer pot for 6 hours on low heat.
- Boil salted water for fettucini.
- Break fettucini in half and cook for 8 minutes at a low boil.
- Stir 1 cup sour cream into simmer pot.
- Serve chili hot over drained fettucini!
Nutrition Facts : Calories 471.9, Fat 21.6, SaturatedFat 9.4, Cholesterol 99.4, Sodium 233.6, Carbohydrate 49.4, Fiber 4.5, Sugar 4, Protein 21.2
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
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