by Ginger's Kitchen
View
my 14 recipes »
Photo by Ginger's Kitchen
wssmom's Testing Notes:
Expand CollapseGinger's Kitchen's Notes:
Expand2 tablespoons cumin seed Ask a question about this ingredient
1 tablespoon fenugreek seed Ask a question about this ingredient
2 teaspoons white peppercorns Ask a question about this ingredient
8 pods green cardamom - seeds removed (chuck the pod part) Ask a question about this ingredient
1/2 teaspoon nutmeg Ask a question about this ingredient
Toast all of the spices except the nutmeg in a pot or skillet. You will know they are done when they smell rich and toasty but not burnt.
Ask a question about this stepGrind all of the spices, and stir in the nutmeg.
Ask a question about this step3 pounds lamb shoulder - trimmed and cut into 1" cubes Ask a question about this ingredient
4 tablespoons vegetable or canola oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 large yellow onion - peeled, quartered and thinly sliced Ask a question about this ingredient
3 large cloves garlic - minced or pressed Ask a question about this ingredient
1 - 14.5 ounce can diced tomatoes Ask a question about this ingredient
2 cups low salt chicken broth Ask a question about this ingredient
2 tablespoons spice blend Ask a question about this ingredient
2 dried ancho chilie - seeds an stems removed Ask a question about this ingredient
1-2 dried chipotle chilis (depending on your heat love) seeds and stems removed Ask a question about this ingredient
Grind or finely chop the chilies.
Ask a question about this stepHeat 2 tbs oil in a large heavy pot. Salt and pepper the lamb (about a tsp of each) and brown in the oil - work in batches if necessary and remove to a bowl as you go. Save any juices. When you have finished, add the remaining oil to the pan and cook the onions for several minutes until they JUST start to brown, then add in the garlic, and chilis. Cook for 2-3 minutes, then add in the tomatoes (with their liquid) and add the meat (with juices) back in. Add 2 tbs of the spice blend and the broth. Allow all of this to simmer for about 1/2 hour, stirring occasionally, then taste your spice and salt level and add more if needed.
Ask a question about this stepPut a lid on the pot ajar an allow the chili to simmer (stir occasionally) until the lamb is very tender - ours went about 2 hours. If it need more liquid you can add a bit more broth or a splash of water.
Ask a question about this stepYUM! And that is what I have to say about that.
Oh man, I bet your kitchen smelled amazing while this was bubbling away. Ginger you are one creative pup.
I'm glad I got to be an honorary member of Ginger's Kitchen! Ginger was very gracious, and her chili idea was fabulous!
We HAVE to have a meeting when you are here next Dr B!!! Come To The Kitchen!!
Oh what fun! Love ♥ the spices used, lamb is on my least favorite list...would need to use pork instead :) Thanks for sharing!
Pork would work just fine - and feed the lamb to the doggies!!!
I miss you guys! Wish I could have been there to help you/taste this/meet Sarah! xo
Nozlee is the Assistant Editor of Food52.
you two are unstoppable- this looks glorious!