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Lamb and White Bean Chili
From Statesboro Market2Go
<p>A spicy lamb dish with added flavors from fresh lemon zest and locally sourced goat cheese. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 pound
Ground lamb
1 cup
(Preferably red) onion (coarsely chopped),
15 ounces
Cannellini beans
16 ounces
Mild or moderate chunky salsa
3 tablespoons
Moroccan seasoning (ras el hanout), (divided)
4 1/2 teaspoons
Lemon zest (finely chopped) (divided)
3 tablespoons
Orange marmalade
1/4 cup
Fresh parsley (minced)
1/4 cup
Goat cheese (crumbled)
2 tablespoons
Sliced almonds
Additional chopped onion for serving (if desired)
Toasted bread for serving (preferably naan flatbread or pita bread)
Step by Step Instructions
- Cook the ground lamb and onion over medium heat in a skillet for 6 to 8 minutes, crumbling the meat as it cooks. Drain, then add to a 3 or 4 quart slow cooker and add the beans.
- In a separate bowl, combine the salsa, 1-1/2 tablespoons of the Moroccan seasoning and 3 teaspoons of the lemon zest. Pour this mixture over the contents of the slow cooker and stir until well covered. Cook covered on low for 6 hours.
- In a separate bowl, combine the marmalade with the remaining lemon zest & Moroccan seasoning. Stir this mixture into the contents of the slow cooker, then cover again and cook for an additional 15 minutes.
- Add the minced parsley, goat cheese, and sliced almonds to each serving, and serve with additional chopped onion and/or toasted bread if desired.