Fry
Slow-Cooker Indian Spiced Lamb Chili
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13 Reviews
Jenn M.
April 2, 2020
So, so delicious! This was so good on a snowy evening with a fluffy piece of naan. Yes, I used canned beans to avoid any undercooking issues. Also only 1/2 the cayenne. Perfect! Will make again.
CHR@SF
February 7, 2017
Must provide a warning for this recipe. As others have mentioned, cooking the beans according to the recipe instructions, without prior soaking, results in under-cooked beans. Our beans were al dente, and not knowing any better, we ate them anyway. The consequence was much stomach distress later in the evening. Googled "dangers of eating under-cooked beans," only to learn that beans not thoroughly cooked contain a harmful toxin, lectin (see http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm). Anyone wanting to make this chili recipe should be careful to make sure the beans are cooked through.
Helen M.
August 19, 2019
the recipe states 1/2 pound of meat + other ingredients for 4 people. Is this correct as 1/2 pound is only 225g and most recipes allow 100g meat per person...
nasreenSeattle
February 4, 2013
Great recipe. I tripled the recipe, used 2lb of lamb. Made this in a Dutch oven on the stovetop, added spices and lamb to onion-tomato mixture and fried it for 5 minutes before adding liquid and beans. Simmered this for 3 hours. I soaked the beans for 4 hours before cooking - they turned out just right.
scrambled E.
November 19, 2012
The flavors in this recipe are great but I did run into a big problem when the dried beans
were still hard after 8 hours. I think the problem is adding the beans and tomatoes at the
same time. The acid in the tomatoes causes a reaction with the bean skin and no matter how long they are cooked, it's basically a lost cause. Granted I don't know how old the beans were, even though they were purchased the same weekend I made the chili.
Nonetheless, research will back me up and say to add tomatoes after the beans have
softened. I ended up having to fish the beans out and add canned beans. A time
consuming task I could have done without.
were still hard after 8 hours. I think the problem is adding the beans and tomatoes at the
same time. The acid in the tomatoes causes a reaction with the bean skin and no matter how long they are cooked, it's basically a lost cause. Granted I don't know how old the beans were, even though they were purchased the same weekend I made the chili.
Nonetheless, research will back me up and say to add tomatoes after the beans have
softened. I ended up having to fish the beans out and add canned beans. A time
consuming task I could have done without.
Souzakh
February 20, 2012
Divya I made your chili this weekend with a few adjustments. I doubled the recipe and used canned red beans only because my local grocer had run out of dried beans. Since I used canned beans I reduced the broth to 1/2 what was called for. I also reduced the Cayenne to 1/4 of what was called for and we were all sweating.
It was delicious! Even had naan bread to go with.
It was delicious! Even had naan bread to go with.
Ethan L.
April 12, 2016
100% agree bout the Cayenne. I love spicy food, and I was hesitant about a tsp of Cayenne, but I always try to make the recipe the way it was intended first, then adjust. I wish though that I had put in 1/4 tsp of Cayenne because I can only eat a little at a time because it's so hot. Otherwise, very good recipe.
LeBec F.
February 19, 2012
divya, i usually do the same as you: roast seeds, grind them and sautee them in the dish. But your recipe calls for seeds and not grinding them. so this use of whole roasted seeds, NOT ground after roasting, is common in Indian cooking?thnx again.
Divya K.
February 20, 2012
I am sorry I misunderstood the question before :) The answer to your question is yes, its pretty common. Most traditional Indian recipes will call for whole cumin seeds. The only time I can think of when my family recipes have called for ground cumin is when there isn't too much cooking involved for the dish- for example, Raita. Hope that answers your question.
Divya K.
February 19, 2012
Hi, thank you for reaching out! to be honest cumin powder and seeds can be used interchangeably. The reason why I use whole seed is because freshly fried or roasted cumin is at the peak of it's flavor. I prefer to simply roast the cumin seeds and grind them myself just before cooking/ serving a dish. just replace cumin seeds in this recipe with cumin powder if you prefer, and it should work just fine. I hope you enjoy this recipe as much as my family and friends have over time!!! Happy cooking :)
LeBec F.
February 17, 2012
divya, i'm looking forward to trying this! As a big fan of Indian food, i want to ask about the cumin seeds being whole- i don't think i've encountered whole cumin seeds before -in meat curries, that is; do you use them often that way? thanks much.
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