In search of something new for Shabbat lunch, I started digging through my cupboards and my fridge. Between the two, I realized that I had a treasure trove of summer vegetables. I envisioned this dish with hearty lamb, a variety of vegetables and Mediterranean flavors. Summer Lamb Chili is a one-pot dish that will keep them coming back for more.
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This dish is perfect for make-ahead. It freezes nicely or can stay on low for many hours, making it ideal as a Shabbat meal. I hope you enjoy this lamb recipe with your loved ones.
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This recipe also featured on Kosher.com
Jump to RecipeServes: 8 Prep Time: 10 Minutes Cook Time: 1 Hour 10 Minutes
Ingredients:
- 1 Onion, diced
- 2 pounds Ground Lamb
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ Cups Oil
- 1 Zucchini, diced
- 1 15-ounce can Corn
- 1 15-ounce can Diced Tomatoes, with juice
- 1 6-ounce can Tomato Paste
- 1 15-ounce can Chickpeas (AKA Garbanzo Beans), drained and rinsed
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Cumin
- 1 teaspoon Chili Powder
- 1 Tablespoon Thyme
- 1 teaspoon Mint
Instructions:
- Heat the oil in a skillet on Medium. Add the Onion, Ground Lamb, Kosher Salt and Black 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 Kosher Salt, Black Pepper, 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. At this point, the dish can be served or kept on a warmer or crock pot for up to 24 hours. This dish handles the long warming time beautifully. This chili can also be frozen and rewarmed later.
Summer Lamb Chili
Ingredients
- 1 Onion diced
- 2 pounds Ground Lamb
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ Cups Oil
- 1 Zucchini diced
- 1 15- ounce can Corn
- 1 15- ounce can Diced Tomatoes with juice
- 1 6- ounce can Tomato Paste
- 1 15- ounce can Chickpeas AKA Garbanzo Beans, drained and rinsed
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Cumin
- 1 teaspoon Chili Powder
- 1 Tablespoon Thyme
- 1 teaspoon Mint
Instructions
- Heat the oil in a skillet on Medium. Add the Onion, Ground Lamb, Kosher Salt and Black 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 Kosher Salt, Black Pepper, 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. At this point, the dish can be served or kept on a warmer or crock pot for up to 24 hours. This dish handles the long warming time beautifully. This chili can also be frozen and rewarmed later.
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