Servings: 4-5

Ingredients:

  • Ground lamb (1 lb)
  • Red lentils (1 cup)
  • Beef broth (2 cups)
  • Crushed tomatoes (14.5 oz.)
  • Olive oil (3 tbsp)
  • Yellow onions (2)
  • Garlic (3 cloves)
  • Chili powder (1 tbsp)
  • Paprika (1 tbsp)
  • Crushed red pepper (1/2 tsp)
  • Cayenne (1/2 tsp)
  • Ground cumin (1 tbsp)
  • Ground coriander (1/2 tsp)
  • Dried oregano (1 tbsp)
  • Salt (1 tbsp)
  • Ground black pepper (1 tsp)

Directions:

  1. Finely chop onions and garlic.
  2. In a medium pot, heat olive oil over medium heat.
  3. Add garlic and onions and sauté until onions are transparent, 2-3 minutes.
  4. Add chili powder, paprika, red pepper, cayenne, cumin, and coriander. Sauté 2 minutes more, stirring constantly.
  5. Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5-7 minutes.
  6. Stir in lentils, broth, tomatoes, oregano, salt, and black pepper.
  7. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, (~45 minutes), adding some water to pot if lentils absorb all liquid before chili is done.

Notes:

  • Best served with naan.