1 pound ground Australian lamb shoulder
¼ cup olive oil
2 medium golden onions, minced
2 stalks celery, minced
4 cloves garlic, minced
1 pound tomato concasse
1 ¼ cups lamb or veal broth
½ teaspoon tomato paste
2 tablespoons ground coriander
1 ounce dark chocolate
1 teaspoon chili powder
½ teaspoon oregano leaves, dry
½ teaspoon ground allspice
26 ounces red kidney beans, canned, drained
salt to taste
Heat oil in a large pot and sauté onions until caramelized.
Add celery and garlic and cook until golden.
Stir in lamb until it changes color. Add all the remaining ingredients
except the beans and cook gently for 1 ½ hours.
Add beans and cook another 10 minutes.
Serve with soft flour tortillas, sour cream and an avocado salad.
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