Lamb Chili with Lentils and Beans
3 tablespoons extra-virgin olive oil or canola oil1 pound lean ground lamb (see Tip)1 large onion, diced1 teaspoon salt4 cloves garlic, minced1 tablespoon chopped ginger1 red bell pepper, diced (2 cups)1 cup brown lentils3 tablespoons chili powder2 tablespoons paprika2 teaspoons ground cumin1 teaspoon ground cardamom1 teaspoon ground cinnamon1/4 teaspoon ground allspice1 teaspoon tagine seasoning1 14-ounce can no-salt-added diced tomatoes1 teaspoon tomato paste1 tablespoon sugar2 15-ounce cans no-salt-added small white beans, rinsed4 cups vegetable broth1/2 cup chopped parsley
Heat oil in a Dutch oven over medium-high heat. Add ground lamb, onion, salt, ginger and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
Add lentils and red pepper. Cook, stirring occasionally, until the bell pepper is starting to soften, 2 to 3 minutes.
Add chili powder, paprika, cumin, cardamom, cinnamon, allspice, tagine seasoning and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in tomatoes, tomato paste, beans, and sugar.
Add stock and bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the lentils are tender, about 50 minutes. Stir fresh parsley through and serve.
Makes six one and a half cup portions.