Ingredients
- 1 tablespoon olive oil
- 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes
- 2 cups finely chopped onions
- 2 tablespoons finely chopped garlic
- 1 cup finely chopped celery
- 1 cup finely chopped sweet red pepper
- 1 jalapeno pepper, cored, seeded and chopped fine
- 1 teaspoon ground cumin
- 3 tablespoons chili powder
- 1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
- 2 bay leaves
- 3 cups canned crushed tomatoes
- 1 cup chicken broth, fresh or canned
- Salt and freshly ground pepper to taste
- 1 cup green lentils
- Sour cream for garnishing
- Limes for garnishing
- Nutritional Information
Nutritional analysis per serving (8 servings)
904 calories; 81 grams fat; 40 grams saturated fat; 33 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 17 grams protein; 87 milligrams cholesterol; 493 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings or more
Preparation
- Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
- Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chili powder, and stir to blend well. Cook until the onions are translucent.
- Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
- Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
- Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve in warm bowls with a dollop of sour cream, and wedges of lime if desired.
1 hour
Dining and Cooking