| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Beans/legum, Chili, Healthwise, Lamb, Main dishes |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground lamb |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 2 |
cn |
(14 oz) no-salt-added whole tomatoes, undrained/chopped |
| 1 |
c |
Burgundy or other dry red wine |
| 1 |
tb |
Chili powder |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Dried whole oregano |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
cn |
(15 oz) black beans, drained |
| 1/4 |
ts |
Tabasco sauce, * see note |
|
|
Fresh cilantro sprigs, optional |
INSTRUCTIONS
Combine lam, onion and garlic in a Dutch oven; cook over Medium heat until
browned, stirring to crumble lamb. Drain in a colander; pat dry with paper
towels. Wipe drippings from pan with a paper towel; return mixture to pan.
Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat
and simmer for 2 hours; stirring occasionally. Stir in beans and hot sauce.
Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro,
if desired. * vary amount to taste Yield: 8 servings. Per 1 cup serving;
241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by
Roberta Banghart <bobbi744@sojourn.com> on Apr 12, 1997
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”