Lamb and White Bean Chili
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.
1. 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.
2. 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.
3. 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.
Time: 1 hour 15 minutes