I love lamb, and I love chili, so I guess it was just a matter of time before I put the two together. Cold fall nights beg warm bowls of satisfying, fragrant stews & chilis, and this one really fills the bill. The combination of spices does a pretty good job of highlighting the richness of the lamb, while downplaying the gamey taste, and the lentils add just the right texture to make this one a real winner (IMHO). Excellent with couscous and a fruity pinot noir.
Lamb & Lentil Chili
serves 8
2 tablespoons olive oil
2 medium red bell peppers (about 3/4 pound total), diced 1/4 inch
1 medium onion (about 1/2 pound), diced 1/4 inch
2 tablespoons minced garlic
1/4 cup chili powder
1/4 cup dried oregano
2 tablespoons ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 teaspoon cayenne
2 medium tomatoes (about 1 pound), chopped
3 cups vegetable stock
1 cup red wine
1 handful fresh mint, chopped
2 tablespoons white balsamic vinegar
Heat oil in large heavy-bottomed pot over high heat until almost smoking. Add peppers & onions and sauté, stirring often, until softened, about 5 minutes. Stir in garlic & spices & sauté, stirring constantly, until mixture starts to smoke, about 1-2 minutes. Stir in remaining ingredients, bring to boil, reduce heat to low, cover, and simmer for 1-1/2 hours, stirring occasionally. Stir in mint & vinegar, taste for salt and serve.
