Lamb Chili with Roasted Corn
A skillet lamb chili with bold spices, finish with charred corn for sweetness. No beans keeps it lean and intense, nodding to Mediterranean-meets-Southwest flavors. One-pan plan that feels special for a solo dinner.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 250g ground lamb
- 2 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 1/2 tbsp ground cumin
- 2 1/2 tsp smoked paprika
- 2 1/2 tsp ground coriander
- 2 1/4 tsp chili powder
- 2 1/4 cup beef or lamb stock
- 2 cup fresh or frozen corn kernels
- 2 small red bell pepper, diced
- 2 tbsp olive oil
- 2 1/4 tsp salt
- 2 Pinch black pepper
- 2 1/2 cup crushed tomatoes
- 2 tbsp chopped fresh cilantro (optional garnish)
Instructions
- Heat 1/2 tbsp olive oil in a skillet over medium heat; add lamb and crumble until browned, 4–5 minutes. Transfer to a plate.
- In the same skillet, add remaining 1/2 tbsp olive oil; sauté onion and bell pepper until softened, 3–4 minutes.
- Stir in garlic, tomato paste, cumin, paprika, coriander, and chili powder; cook 1 minute until fragrant.
- Return lamb to the pan; add crushed tomatoes and stock; simmer briefly 6–8 minutes until slightly thickened.
- Meanwhile, toss corn with a pinch of salt and pepper. In a separate hot pan, char the corn 2–3 minutes, turning once for color.
- Fold half the cilantro into the chili, taste and adjust salt if needed; finish with roasted corn atop the chili as a garnish.
- Serve hot, with extra cilantro if desired. Optional squeeze of lime adds brightness.
Chef’s Pro Tips
- Brown the lamb well for deeper flavor.
- Finish with a splash of lime for brightness.
Serving Suggestions
Pair with a light green salad and a crusty roll or warm tortillas to complete the meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 28 |
| carbs | 28 |
| fat | 30 |
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