Summer Lamb Chili

Tamar Teitelbaum Recipe By
  • Cooking and Prep: 1 h 20 m
  • Serves: 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

Start Cooking

Images:

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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  • Ruth Dombroff

    Summer Lamb Chili

    Posted by Bella Rosa |July 9, 2019
    0
  • Lois Gornish

    Summer Lamb Chili

    what cam i use to substitute tomato sauce

    i have an acid prob;em and can't eat tomatoes
    Posted by saftabubby |June 19, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    I would recommend adding some of your favorite vegetables to help make the chili more hearty. You can also add some vegetable or chicken stock if it needs some extra liquid.
    Posted by raquel_kosher|June 24, 2019
    0
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  • Lois Gornish

    Summer Lamb Chili

    what cam i use to substitute tomato sauce

    i have an acid prob;em and can't eat tomatoes
    Posted by saftabubby |June 19, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    I would recommend adding some of your favorite vegetables to help make the chili more hearty. You can also add some vegetable or chicken stock if it needs some extra liquid.
    Posted by raquel_kosher|June 24, 2019
    0

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