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    Recipe

    Recipe for slow-cooker chocolate lamb chili

    Serves 6

    2tablespoons chile powder
    1tablespoon ground
    coriander
    2teaspoons ground cumin
    1teaspoon each dried
    oregano and thyme
    ½teaspoon ground
    cardamom
    2tablespoons flour
    3pounds boneless leg of lamb, trimmed of fat and silver skin, cut into ½-inch pieces
    Salt and pepper, to taste
    3tablespoons vegetable oil
    2large onions, diced
    1medium eggplant. peeled and cut into ½-inch dice
    2cloves garlic, finely chopped
    2chipotle chiles in adobo, finely chopped
    1tablespoon adobe sauce
    cups beef broth
    1 can (28 ounces) fire-
    roasted diced tomatoes, with their juices
    2cans (15 ounces each) white kidney beans, drained
    2ounces bittersweet
    chocolate, finely chopped
    3tablespoons chopped fresh cilantro

    1. Have on hand a 6-quart slow cooker.

    2. In a bowl, mix the chile powder, coriander, cumin, oregano, thyme, cardamom, and flour.

    3. Sprinkle the lamb all over with salt and pepper. In a large skillet over medium-high heat, heat the oil. Brown the lamb in two batches, transferring each batch to the slow cooker when browned.

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    4. Add the onions and eggplant to the skillet and cook, stirring often, for 5 minutes. Add the garlic and chiles and cook 30 seconds more. Stir in the adobo sauce and the spice mixture. Cook, stirring, for 1 minute. Stir in the broth and tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 5 minutes. Pour the sauce over the lamb.

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    5. Cover the cooker and cook on high for 4 to 5 hours, or on low for 8 to 9 hours, or until the lamb is tender when pierced with a fork.

    6. Stir in the white beans and warm the stew until they are heated through. Stir in the chocolate and cilantro until the chocolate melts.

    Adapted from “Cooking Slow”