Indian-Spiced Lamb Chili

Recipe adapted for kosher cooking from Food52


  • 1lb Grow and Behold Ground Lamb
  • tablespoons canola oil
  • teaspoon cumin seeds
  • red onions, sliced
  • 4 garlic cloves, minced
  • cup diced tomatoes
  • cup dried kidney beans (soaked for around 6 hours but uncooked)
  • cups Grow and Behold Chicken Bone Broth 
  • teaspoons garam masala
  • teaspoons coriander powder
  • teaspoon cayenne pepper powder
  • teaspoon ancho chili powder
  • Salt and pepper, to taste
  • Lime and cilantro, to garnish


  • In a large skillet, heat the oil, then add the cumin seeds and fry until fragrant
  • Add the onions to the skillet and sautee until the onions begin to caramelize. Then, add the garlic and cook until fragrant. Then, add the tomatoes and sautee until they have cooked down and the liquid in the pan is beginning to evaporate.
  • Add the mixture, along with the lamb, spices, beans, and broth to a slow cooker. Set on low and let the chili cook for around eight hours.
  • Season to taste, and garnish with lime and cilantro

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