Lamb and artichoke chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Recipe chili base -- (See | |
| RECIPE)- | ||
| 1 | Lemon | |
| 4 | larges | Artichokes |
| 1 | pounds | Boneless lamb shoulder -- |
| Cut into 1/2-in stri | ||
| 2 | tablespoons | Finely minced garlic |
| ¼ | cup | Fresh lime juice |
| 1 | cup | Chicken stock -- =OR=- |
| Low-sodium bro | ||
| Salt -- as desired | ||
| ½ | bunch | Cilantro leaves -- chopped |
| 12 | Corn tortillas | |
| 1 | cup | Sour cream |
Directions
PREPARE OR DEFROST the chili base. Combine water and the juice of 1 lemon in a 2-quart pot. Keep the lemon for rubbing the cut surfaces of the artichokes as you work. Cut the stems off the artichoke. Trim the tops, leaving a base about 1½-inches deep a Add the lamb and saute, stirring, 5 minutes. Reduce the heat, add the artichokes and garlic and cook another 5 minutes. Add the chili base, lime juice and stock. Cover and place in oven for 1 hour. Taste for salt. Arrange the chili in a covered dish, or s MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :