INGREDIENTS:
1/2 lb Ground lean buffalo
Or sirloin
1 c Chopped onions
1/2 c Chopped green peppers;
-optional
8 oz Low-salt tomato sauce
14 1/2 oz Low sodium beef broth
=(canned or dry substitute)
6 oz Low-salt tomato paste
2 ts Chili powder
1/2 ts Cumin
Brown sugar to taste
-optional
2 cn Dark red kidney beans
Undrained/15 oz each
DIRECTIONS:
Cook beef, onion and green peppers
over medium heat until beef is well done and onion and peppers are soft.
Strain all and run under hot water until beef loses oily feel when touched.
Add remaining ingredients and bring to a boil. Reduce heat and simmer.
Adjust seasonings to taste.JM. *Approximate composition per serving: 105
calories. 3g fat. 0mg cholesterol. 51mg sodium. Recipe approved by a
Cardiovascular Dietician. Governor Jim Edgar, Illinois
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Showing posts with label chilli. Show all posts
Showing posts with label chilli. Show all posts
Tuesday, January 12, 2010
Tuesday, September 18, 2007
Great Lamb Rogan Josh Recipe
INGREDIENTS
1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager
DIRECTIONS
1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.
http://www.recipewitch.com
http://www.aldram.com
1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager
DIRECTIONS
1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.
http://www.recipewitch.com
http://www.aldram.com
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