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Chunky Lamb Chili


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  • 2 Tbsp ground cumin
  • 2 Tbsp ground ancho chili (or smoked hot paprika)
  • 1 Tbsp paprika (or chili powder)
  • 1/2 to 1 tsp ground chipotle (or cayenne pepper)
  • 1 Tbsp dried oregano
  • 1 tsp cinnamon
  • 1 boneless leg of lamb, 4 lbs (2 kg)
  • Salt and coarsely ground pepper
  • 2 Tbsp olive oil, or enough to coat the bottom of the pot
  • 1 large Spanish onion, diced
  • 10 cloves garlic, chopped plus 2 extra cloves, left whole, for rubbing on the toast
  • 1 can tomatoes (798 ml or 27 oz)
  • 1 cup water
  • 2 Tbsp honey
  • 1 can white kidney beans, drained (540 ml or about 18 oz)
  • Thick slices of sourdough to serve
  • Handful fresh oregano leaves



Step 1

For the spice mixture, combine all ingredients and set aside.

Trim lamb of as much fat as possible and cut into roughly 1/2 inch chunks; season generously with salt and pepper. Set a large pot over medium heat and heat oil till hot. Add lamb and cook, undisturbed, until browned; stir and continue to cook until lamb is browned on all sides. If lamb weeps and mixture becomes wet, continue to cook until all liquid evaporates and lamb is well caramelized.

Add onion to pot, continue to stir and cook until translucent, 3-4 minutes. Stir in chopped garlic and cook until just beginning to turn golden, 2 minutes or so. Add tomatoes to pot, one by one, crushing with your hand as you go. Stir in tomato juice from can, water and spice mixture. Drizzle honey over, season with salt and pepper again, and give it a stir. Cover and cook for 1 hour, stirring from time to time.

Remove cover and continue to cook until chili is thick, anywhere from 20 to 40 minutes longer. Stir in the beans and remove from heat.

Toast the bread and rub with remaining garlic cloves. Serve chili with toast and sprinkle each serving with fresh oregano.

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