Lamb Chili Sekuwa Recipes

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LAMB AND WHITE BEAN CHILI

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15



Lamb and White Bean Chili image

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.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

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



Spicy Lamb Chili image

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.

cooking spray
1 medium onion, diced
1 lb lean ground lamb
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes with juice
2 (15 ounce) cans red beans, rinsed and drained
salt, to taste
pepper, to taste
monterey jack cheese, for garnish
onion, Chopped, for garnish

LAMB CHILI SEKUWA

Make and share this Lamb Chili Sekuwa recipe from Food.com.

Provided by Tulsi Regmi

Categories     Lamb/Sheep

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 14



Lamb Chili Sekuwa image

Steps:

  • In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.
  • In a large bowl, pour the spice mixture over the lamb pieces.
  • Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
  • Preheat grill.
  • Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender.
  • Take the cooked sekuwa off the grill.
  • To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.

2 lbs lamb, cut into thin slices
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon cumin seed, roasted
1 teaspoon turmeric
1 tablespoon chili paste
1 tablespoon tomato paste
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons cooking oil
2 cups onions, slices
2 cups red bell peppers, slices
salt and pepper

LAMB CHILI

A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day.

Provided by Marychef

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13



Lamb Chili image

Steps:

  • Heat the oil in a medium saucepan over medium heat.
  • Add onion and garlic and sauté until just translucent, about 3 minutes.
  • Add the chillies and cook for one minute.
  • Add the lamb and cook until it is browned.
  • Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
  • Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.

Nutrition Facts : Calories 484.1, Fat 33.7, SaturatedFat 13.3, Cholesterol 91.2, Sodium 247.2, Carbohydrate 20.4, Fiber 5.4, Sugar 7.5, Protein 25.9

500 g ground lamb (ground lamb)
1 (220 g) can kidney beans, drained (or use a couple of handfuls of chopped mushrooms or frozen peas if you don't like kidney beans)
1 tablespoon oil
1 chopped onion
1 red pepper, de-seeded and chopped
3 large garlic cloves, crushed
2 red chilies, de-seeded and finely chopped
1 (420 g) can chopped tomatoes (with juice)
500 ml lamb stock
1 tablespoon mint sauce
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon ground paprika

ROSEMARY LAMB CHILI (CROCK POT)

I don't eat red meat as a rule, but lamb is one thing I make an exception for once or twice a year. This mild chili could also be made on the stove top, but I like to make all my chili and most of my soups in a crock pot and let it simmer. Do it whatever way you prefer.

Provided by Vino Girl

Categories     One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 12



Rosemary Lamb Chili (Crock Pot) image

Steps:

  • Brown lamb, onion, and garlic in a nonstick pan.
  • Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
  • Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
  • Serve hot, sprinkled with feta cheese (if using).

1 lb lamb chops or 1 lb stew meat, trimmed and cubed
1 large onion, chopped
2 garlic cloves
1 (14 1/2 ounce) can diced tomatoes, do not drain
1 (15 1/2 ounce) can white kidney beans, do not drain
1 (15 1/2 ounce) can red kidney beans, do not drain
1 tablespoon lemon juice
1 teaspoon sugar
ground pepper, to taste
salt, to taste (I don't use it) (optional)
2 tablespoons dried rosemary
feta cheese (optional)

LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)

This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.

Provided by flower7

Categories     Lamb/Sheep

Time 4h

Yield 8 serving(s)

Number Of Ingredients 13



Lamb Chili With Mushrooms (Rick Bayless) image

Steps:

  • Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
  • While the garlic is roasting, stem and seed the chiles.
  • Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
  • In a few seconds, when they crackle, flip them and press down to toast the other side.
  • In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
  • Drain.
  • In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
  • Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
  • With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
  • Heat the oil in a 4-quart pot over medium-high heat.
  • When hot, add the lamb and brown thoroughly, about 8 minutes.
  • Add the chile puree and stir for about 5 minutes as the mixture thickens.
  • Stir in beef broth and simmer until lamb is tender, about 2 hours.
  • Add mushrooms, epazote, hot sauce and masa harina.
  • Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
  • Taste and season with salt.

Nutrition Facts : Calories 410.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 82, Sodium 345.8, Carbohydrate 12.7, Fiber 4, Sugar 1.5, Protein 24.2

16 whole garlic cloves, unpeeled
12 large dried pasilla peppers (about 4 oz total)
2 teaspoons dried Mexican oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
2 lbs lamb shoulder, cut into 1 inch cubes
3 cups beef broth
1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster)
1/4 cup thinly sliced epazote or 1/4 cup cilantro
1 tablespoon hot sauce, to taste
3 tablespoons masa harina or 3 tablespoons all-purpose flour
salt

GRILLED SWEET CHILI LAMB CHOPS

Quick and easy marinade, then throw on the grill. Sweet chili lamb chops, with brown sugar and fresh mint. Serve with pasta salad, coleslaw, or both!

Provided by Mobilejpop

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 8h35m

Yield 4

Number Of Ingredients 13



Grilled Sweet Chili Lamb Chops image

Steps:

  • Rinse lamb chops and pat dry. Set aside.
  • Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 24 g, Cholesterol 56.3 mg, Fat 14.9 g, Fiber 4.8 g, Protein 15.8 g, SaturatedFat 5.8 g, Sodium 154.8 mg, Sugar 14.1 g

4 raw chop with refuse, 120 g; (blank) 4.225 ounces lamb chops
2 each lemons, juiced
¼ cup dry white wine
¼ cup brown sugar
⅛ cup chopped fresh parsley
⅛ cup chopped fresh mint
3 tablespoons apple cider vinegar
3 tablespoons chili powder
1 tablespoon ground dried chipotle pepper
2 cloves garlic, minced
5 dashes Worcestershire sauce
3 dashes liquid smoke flavoring
1 pinch salt and ground black pepper to taste

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