For a Mild chili, use 1 tablespoon of chili powder, and one jalapeno pepper. Removing the seeds from peppers reduces the heat.
We found that preparing the dish a day ahead allowed the flavors to blend well and make the dish more flavorful. We prepared the mild version and it was delicious. Spice it up to your taste.
2 tbsp. Olive oil
1 pound ground lamb
kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapenos, seeded and finely chopped
2 tbsp chili powder, or to taste
1 tsp ground coriander
1 tsp ground cumin
1 ½ tbsp tomato paste
2 14-ounce cans white beans
4 cups water
Plain yogurt to serve
Lime wedges, to serve
Serve with: Yogurt and lime wedges.
Source: Adapted from the New York Times, January 10, 2012
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