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Ingredients
16 ounces whole onion or 14 ounces ready-cut (3 ½ 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 ( ¾ 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
Preparation
- Step 1
Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
- Step 2
Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
- Step 3
Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
- Step 4
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.
- Step 5
Stir in cumin, coriander and ginger. Reduce heat to simmer.
- Step 6
Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
- Step 7
Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
- Step 8
Season with salt, if desired, and pepper.
Private Notes