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

Directions

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.

Notes: This dish freezes very well and can be kept on a warmer for Shabbat lunch.

Recipe tags

Chili Courgettes Lamb Mediterranean Shabbat lunch Shabbos Zucchini Zucchinis

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Lois Gornish

3 years ago

what cam i use to substitute tomato sauce i have an acid prob;em and can’t eat tomatoes

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So}mouwmin

3 years ago

Reply to Lois Gornish

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.