Summer Lamb Chili is a rich and hearty dish, filled with Mediterranean flavors. It's perfect for a Shabbat lunch!
Summer Lamb Chili
- Cook & Prep: 1 h 20 m
- Serving: 6
Prepare the Chili
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.
Add the zucchini, corn, diced tomatoes (and juice), tomato paste and chickpeas. Give it a good stir to mix.
Add one tablespoon of salt, one teaspoon of pepper, the cumin, chili powder, thyme and mint. Stir until combined.
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.
Taste and tweak the seasoning to your liking.
Note: This dish freezes very well and can be kept on a warmer for Shabbat lunch.