Name: Barbecued Lamb Chili
Ingredients: 2 c Dried red kidney beans 500 mL; 1 sm Butterflied leg of lamb; all fat removed (2; ; lb/1 kg) 1; 2 tb Honey 25 mL; 1 tb Dijon mustard 15 mL; 1 ts Chopped fresh rosemary; or 1/4 tsp/1 mL; ; dried 5 mL; 1/4 ts Pepper 1 mL; 2 ts Olive oil 10 mL; 3 Onions; chopped 3; 6 Cloves garlic; finely chopped 6; 2 tb Paprika 25 mL; 1 1/2 tb Ground cumin 20 mL; 1 tb Chili powder 15 mL; 1 ts Dried oregano 5 mL; 1/2 ts Cayenne 2 mL; 1 Chipotle; minced, or 1; ; jalapeno, finely; ; chopped 1; 2 cn Plum tomatoes; with juices, pureed; ; or broken up 2 (28; ; oz/796 mL); 1 c Water 250 mL; Salt and pepper to taste; 8 c Steamed basmati or other fragrant rice 2; ; L; 1 c Low-fat yogurt 250 mL; 1/4 c Chopped fresh cilantro or parsley 50 mL; 1 c Chopped fresh tomatoes 250 mL

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Dutch	Stern1	1	servings

INGREDIENTS

2	c	Dried red kidney beans 500 mL
1	sm	Butterflied leg of lamb; all fat removed (2
		; lb/1 kg) 1
2	tb	Honey 25 mL
1	tb	Dijon mustard 15 mL
1	ts	Chopped fresh rosemary; or 1/4 tsp/1 mL
		; dried 5 mL
1/4	ts	Pepper 1 mL
2	ts	Olive oil 10 mL
3		Onions; chopped 3
6		Cloves garlic; finely chopped 6
2	tb	Paprika 25 mL
1 1/2	tb	Ground cumin 20 mL
1	tb	Chili powder 15 mL
1	ts	Dried oregano 5 mL
1/2	ts	Cayenne 2 mL
1		Chipotle; minced, or 1
		; jalapeno, finely
		; chopped 1
2	cn	Plum tomatoes; with juices, pureed
		; or broken up 2 (28
		; oz/796 mL)
1	c	Water 250 mL
		Salt and pepper to taste
8	c	Steamed basmati or other fragrant rice 2
		; L
1	c	Low-fat yogurt 250 mL
1/4	c	Chopped fresh cilantro or parsley 50 mL
1	c	Chopped fresh tomatoes 250 mL

INSTRUCTIONS

TOPPINGS
Rinse beans and soak in plenty of cold water overnight in
refrigerator. Rinse and drain beans well and reserve.
Pat lamb dry. Combine honey, mustard, rosemary and pepper and spread
over lamb.
Grill lamb on hot grill for 5 to 8 minutes per side, until lamb is
well seared, or broil for 4 to 5 minutes per side. Dice into 1/2
inch/1 cm pieces. (Do not worry if lamb is still very rare.)
Heat oil in a large Dutch oven. Add onions and garlic. Cook gently
for 10 minutes, or until onions have wilted.
Add paprika, cumin, chili powder, oregano and cayenne and cook for 30
seconds.
Add lamb and beans and coat well with onions. Stir in chipotle, tomato
puree and water. Cook, covered, for 2 hours, or until beans and lamb
are almost tender. Remove lid and continue to cook until chili is as
thick as you like, about 20 to 30 minutes. Season with salt and
pepper. Serve chili over rice along with toppings.
Converted by MC_Buster.
NOTES : From "More HeartSmart Cooking With Bonnie Stern", this recipe
makes 8 to 10 servings. Serve over steamed rice, or in flour
tortillas with all the toppings.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”