Ingredients
- 16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)
- 2 teaspoons olive oil
- 8 ounces lean lamb
- 1 jalapeno
- 1 large clove garlic
- 4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 1 pound ripe plum tomatoes
- 1 cup beef stock or bouillon
- 1 1-pound can no-salt-added kidney beans
- ⅛ teaspoon salt
- Black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
1135 calories; 85 grams fat; 41 grams saturated fat; 36 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 17 grams dietary fiber; 22 grams sugars; 26 grams protein; 87 milligrams cholesterol; 1116 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
- Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
- Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
- Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
- Stir in cumin, coriander and ginger. Reduce heat to simmer.
- Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
- Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
- Season with salt, if desired, and pepper.
40 minutes
Dining and Cooking