Lamb And Artichoke Chili Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 Recipe: chili base, (See
RECIPE)-,
1: Lemon,
4 large: Artichokes,
1 lbs: Boneless lamb shoulder --,
Cut into 1/2-in stri,
2 tbsp: Finely minced garlic,
1/4 cup: Fresh lime juice,
1 cup: Chicken stock, =OR=-
Low-sodium bro,
Salt, as desired
1/2 bunch: Cilantro leaves, chopped
12: Corn tortillas,
1 cup: Sour cream,
Directions:
PREPARE OR DEFROST the chili base. Combine water and the juice of 1
lemon in a 2-quart pot. Keep the lemon for rubbing the cut surfaces
of the artichokes as you work. Cut the stems off the artichoke. Trim
the tops, leaving a base about 1 1/2-inches deep a Add the lamb and
saute, stirring, 5 minutes. Reduce the heat, add the artichokes and
garlic and cook another 5 minutes. Add the chili base, lime juice and
stock. Cover and place in oven for 1 hour. Taste for salt. Arrange
the chili in a covered dish, or s
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp
lemon in a 2-quart pot. Keep the lemon for rubbing the cut surfaces
of the artichokes as you work. Cut the stems off the artichoke. Trim
the tops, leaving a base about 1 1/2-inches deep a Add the lamb and
saute, stirring, 5 minutes. Reduce the heat, add the artichokes and
garlic and cook another 5 minutes. Add the chili base, lime juice and
stock. Cover and place in oven for 1 hour. Taste for salt. Arrange
the chili in a covered dish, or s
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp