Lamb finds a match in earthy chili
Here is a meaty, rich, lightly spiced mix with all the heartiness of a chili, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
LAMB-AND-WHITE-BEAN CHILI Total time: 1 hour 15 minutes; makes 4 to 6 servings
2 tablespoons olive oil 1 pound ground lamb 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 jalapeños, seeded, if desired, and finely chopped 2 tablespoons chili powder, plus more to taste 1 teaspoon ground coriander 1 teaspoon ground cumin 1½ tablespoons tomato paste 3½ cups cooked white beans (canned OK) Plain yogurt for serving Lime wedges, for serving Preparation: Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well-browned, 5 minutes. Season with ½ teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chili powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
Return the lamb to the pot. Stir in 4 cups water, the beans and ¼ teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.