Receta Barbecued Lamb Chili

• 2 c. Dry red kidney beans 500 mL
• 1 sm Butterflied leg of lamb, all fat removed (2 lb/1 kg) 1
• 2 Tbsp. Honey 25 mL
• 1 Tbsp. Dijon mustard 15 mL
• 1 tsp Minced fresh rosemary, or possibly 1/4 tsp/1 mL dry 5 mL
• 1/4 tsp Pepper 1 mL
• 2 tsp Extra virgin olive oil 10 mL
• 3 x Onions, minced 3
• 6 x Cloves garlic, finely minced 6
• 2 Tbsp. Paprika 25 mL
• 1 1/2 Tbsp. Grnd cumin 20 mL
• 1 Tbsp. Chili pwdr 15 mL
• 1 tsp Dry oregano 5 mL
• 1/2 tsp Cayenne 2 mL
• 1 x Chipotle, chopped, or possibly 1 jalapeno, finely minced 1
• 2 can Plum tomatoes, with juices, pureed or possibly broken up 2 (28 ounce/796 mL)
• 1 c. Water 250 mL Salt and pepper to taste
• 8 c. Steamed basmati or possibly other fragrant rice 2 L
• 1 c. Low-fat yogurt 250 mL
• 1/4 c. Minced fresh cilantro or possibly parsley 50 mL
• 1 c. Minced fresh tomatoes 250 mL

Direcciones