Summer Lamb Chili

Tamar Teitelbaum Recipe By
  • Cook & Prep: 1 h 20 m
  • Serving: 6
  • No Allergens

Summer Lamb Chili is a rich and hearty dish, filled with Mediterranean flavors. It's perfect for a Shabbat lunch!

Ingredients (15)

Main ingredients

Sommelier Suggests

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Prepare the Chili

  1. Heat the oil in a skillet on medium. Add the onion, ground lamb, and a big pinch each of salt and pepper. Saute until the meat is cooked through.
  2. Add the zucchini, corn, diced tomatoes (and juice), tomato paste and chickpeas. Give it a good stir to mix.
  3. Add one tablespoon of salt, one teaspoon of pepper, the cumin, chili powder, thyme and mint. Stir until combined.
  4. Bring to a boil, then reduce heat and simmer. This recipe can be served after only 20 minutes of simmering, but to bring out a full round flavor, simmer for an hour.
  5. Taste and tweak the seasoning to your liking.
Note: This dish freezes very well and can be kept on a warmer for Shabbat lunch.
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