Middle Eastern Lamb Chili

Course Main Dishes

Ingredients in this Recipe

1 1/2 pound Ground Lamb
1 1/2 teaspoon Ground Cumin
1 Can Diced Tomatoes (San Marzano Recommended)
1 Carrot, Diced
1 Onion, Diced
1 tablespoon Unsweetened Cocoa Powder
1 teaspoon Ground Coriander
1 teaspoon Oregano, Crushed Between Fingers
1 teaspoon Smoked Paprika
1/2 teaspoon Allspice
1/2 teaspoon Black Peppercorns, Ground (European Peppercorns Preferred)
1/2 teaspoon Fennel Seeds, Crushed
1/4 cup Crumbled Feta Cheese, for Garnish
1/4 cup Low Sodium Beef Stock, Mixed with 2 Teaspoons of Cornstarch to Thicken at End of Cook Time, if Needed
1/4 cup Parsley or Cilantro, for Garnish
1/4 cup Plain Yogurt or Sour Cream, for Garnish
2 Cans Chickpeas, Drained and Rinsed
2 Red Bell Peppers, Diced
2 tablespoons Fresh Mint, Chopped
2 tablespoons Tomato Paste
2 4 tablespoons Harissa (Middle Eastern Hot Pepper Paste) Add More if Desired for a Spicier Chili
3 1/2 cups Low Sodium Beef Stock
3 Diced Scallion, for Garnish
4 pieces Lime Wedges, for Garnish
4 tablespoons Worcestershire Sauce
6 Garlic Cloves, Minced
Salt to Taste