Spicy Lamb Chili and Chickpeas (using Rupen's Vindaloo curry sauce)

Indulge in the rich symphony of flavors with our Spicy Lamb Chili, where succulent lamb shoulder chunks meet vibrant chickpeas, red bell peppers, and carrots, all harmonizing in Rupen's Vindaloo curry sauce for an exhilarating kick. Simmered to perfection and garnished with fresh cilantro, this chili promises a satisfying journey through layers of spice and warmth, making it the perfect dish for gatherings or cozy evenings.

Servings: 4

Ingredients:

1.5 lbs lamb shoulder, cut into bite-sized chunks
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, diced
1 cup carrots, diced
1 large onion, finely chopped
3 cloves garlic, minced
1 jar (10 oz) Rupen's Vindaloo curry sauce
2 bay leaves
2 tablespoons vegetable oil
Salt and pepper, to taste
4 cups chicken or vegetable broth
Fresh cilantro, chopped (for garnish)
Greek yogurt or sour cream (optional, for serving)
Lime wedges (for serving)

 

Instructions:

Prepare the Lamb: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in the pot, working in batches to avoid overcrowding. Once browned, transfer the lamb to a plate and set aside.
Saute Aromatics: In the same pot, add the chopped onions and sauté until they become translucent. Add minced garlic and continue cooking for another minute until fragrant.
Add Vegetables: Stir in diced carrots and red bell pepper, sautéing for a few minutes until they start to soften.
Combine Lamb and Curry Sauce: Return the browned lamb to the pot. Pour in Rupen's Vindaloo curry sauce and mix well to coat the lamb and vegetables evenly.
Simmer with Chickpeas: Add drained and rinsed chickpeas to the pot. Pour in the chicken or vegetable broth, and add bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.
Adjust Seasoning: Taste the chili and adjust the seasoning with salt and pepper as needed. If you want more heat, you can add additional red pepper flakes or hot sauce.
Serve: Remove the bay leaves before serving. Ladle the spicy lamb chili into bowls, garnish with chopped cilantro, and serve with a dollop of Greek yogurt or sour cream if desired. Provide lime wedges on the side for an extra burst of freshness.

Enjoy your Spicy Lamb Chili with the rich flavors of vindaloo curry and tender lamb!