Lamb And Cranberry Chili Recipes

Steps:

• Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
• Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
• Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
• Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
• Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

Steps:

• Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
• For the cranberry Sauce:
• Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
• For the Grilled Lamb Chops:
• Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.

Steps:

• Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
• Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
• Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
• Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
• Stir in cumin, coriander and ginger. Reduce heat to simmer.
• Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
• Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
• Season with salt, if desired, and pepper.

Steps:

• At least 3 hrs before (or preferably a day), toss the lamb with half the cumin, coriander, sweet and hot paprika in a large bowl. Cover and leave in the fridge to infuse.
• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish over a high heat and season the spiced lamb well. Working in batches, fry until completely brown, then set aside. Add more of the oil as you need it and get some deep colour on the meat - this will add to the flavour of the tagine.
• Once the lamb is browned, pour any remaining oil into the dish,reduce the heat to medium and add the onions, garlic and remaining ground spices. Cook for 5 mins until softened, then stir in the cinnamon sticks and cardamom pods. Return the lamb to the dish along with the tomatoes, plus 1 /2 a can of water and the honey. Bring to the boil, season, cover with a lid and put in the oven for 2 hrs 15 mins.
• Bring the tagine out of the oven, give it a good stir and tip in the cranberries. Return to the oven, with the lid off, for a further 15 mins until the lamb is completely tender.
• Taste the tagine for seasoning and remove the cinnamon sticks and cardamom pods. Scatter over the pistachios, yogurt and mint leaves, then serve out of the dish at the table with couscous.

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.

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
• Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
• Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.