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Chili sauce with lamb and beans May 3, 2010

Posted by marksun in chili, mexican, stew.
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This is not a fast meal.  In my case yesterday, the total prep time was about a month…

For passover last month,  I roasted a lamb and put some in the freezer along with the bone.  Yesterday, I fished them out, put the bone in a pot with some water and a few grains of salt and let it come to a boil then a simmer.   That is the basis of this particular chili.

Main ingredients

  • 2 cups or so of sliced cooked roast lamb chopped to pieces  about the size of your little toe.
  • roasted lamb thigh bone
  • 2 cups of or more of cooked or canned pinto beans,  or kidney beans
  • 1/2 large onion chopped fine
  • 2 large cloves of garlic minced
  • olive oil to saute onion and garlic

Spices

  • 1/4 to 1/2 cup of red chili power
  • 1 T coriander seeds ground
  • 1 T cumin seeds ground
  • 1 hawaiian chili pepper

Thickening/salt

  • 1/4 cup flower mixed with water into a thin paste for thickening chili later
  • salt to taste

Preparation

Broth – place frozen bone in a pot with water to cover to make about a 2 quarts or more of broth.  1/2 tsp salt.  simmer.   I’m not sure you can overcook a bone in a pot of water – just make sure you don’t boil off the water!

Sauce – Saute  onion, garlic, and olive cook in your big chili pot to brown and soften a few minutes.
Add the spice mixture.
Add 2 to 4 cups of broth, depending on how much chili you’re making.  This is my basic chili sauce, which can be used for what Americans call chili, or even enchilladas.   The main ingredient is the chili power which is just ground dried red peppers.  Depending on your tastes, you can use a LOT of chili this way, not just the wimpy 1 T of chili powder you see in these chili recipes.    This mixture can cook for a long time.   Add broth or water, let it simmer.

The sauce may thin  but it should have a lot of flavor as it cooks.  It can be cooked all day this way, but half an hour or an hour later it can be taken to the next step – chili ready to eat.

Add cooked beans to the nearly ready chili sauce.  The beans can tolerate a lot of cooking, just depends on how soft you want them.  The beans will get tastier and tastier as they absorb the sauce however.

Since the meat is already cooked and it’s essential juices are represented by the bone broth we just made,  you can add the meat later.  Like the beans, they get tastier as they absorb sauce, but you can overdo cooking the meat this second time around.  After cooking at a sub-boiling simmer for 10 or 15 minutes, the meat will be ready.

Thickening – add the flour/broth mixture a little at a time to thicken the sauce.  I personally prefer less thick rather than more but it’s the cooks choice.

Add triangles of tortillas to the chili if you like  to get a tortilla soup effect.

In Hawaii, serve with hot rice!

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Passover Lamb March 27, 2010

Posted by marksun in main dish.
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This year I decided to roast a lamb leg for the seder dinner.  So D bought a 5.3 pound aussie lamb roast with the bone in.  Because this is passover I removed the bone for the ceremonial plate and roasted it separately.   Went with  the super simple James Beard recipe: ground pepper corns and rosemary on the outside,  no salt no garlic, save pan drippings and bone. The plan: slow roast at 325 on an open rack, shallow roasting pan,  remove at 325 deg internal temp about two hours later.  The 20 min per pound rule worked fairly well – roast went in cold into to a cold oven at 1600 (forgot to turn the oven on) and came out at 1735.  Saved the pan drippings for gravy and the bone for stock.

still in the oven with thermometer and bone

Leftovers: I hope there will be leftovers.  If there is enough the plan: enchiladas for scaps and chili if there is a steak sized chunk leftover. (There were plenty of leftovers)

To make this more fun, and because I have always wondered about this oven, I used my temp gun to check the oven (which is 50 degrees or so below the dial temperature).  The meat thermometer registered  145 degrees which and was indeed medium well done – too long but still OK.    The flavor was excellent however – don’t think I’d want much more for lamb.   Didn’t make a gravy this time but that would be excellent too.

References:

James Beards recipe: http://www.epicurious.com/recipes/food/views/Roast-Leg-of-Lamb-20030

Cooking time chart:  http://www.recipetips.com/kitchen-tips/t–908/lamb-cooking-times.asp