Lamb Chili With Lentils

• 1 tablespoon olive oil
• 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes
• 2 cups finely chopped onions
• 2 tablespoons finely chopped garlic
• 1 cup finely chopped celery
• 1 cup finely chopped sweet red pepper
• 1 jalapeno pepper, cored, seeded and chopped fine
• 1 teaspoon ground cumin
• 3 tablespoons chili powder
• 1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
• 2 bay leaves
• 3 cups canned crushed tomatoes
• 1 cup chicken broth, fresh or canned
• Salt and freshly ground pepper to taste
• 1 cup green lentils
• Sour cream for garnishing
• Limes for garnishing

1. Heat the oil in a large heavy pot, and add the meat.
2. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
3. Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chili powder, and stir to blend well.
4. Cook until the onions are translucent.
5. Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper.
6. Bring to a boil, stirring often.
7. Cook for 20 minutes.
8. Place the lentils in a saucepan with 3 cups of water, and salt to taste.
9. Bring to a boil, and simmer for 15 minutes, stirring often.
10. Drain.
11. Add the lentils to the meat mixture.
12. Cook for 10 minutes, stirring often.
13. Remove bay leaves.
14. Serve in warm bowls with a dollop of sour cream, and wedges of lime if desired.

olive oil, lean lamb, onions, garlic, celery, sweet red pepper, pepper, ground cumin, chili powder, fresh oregano, bay leaves, tomatoes, chicken broth, salt, green lentils, sour cream

Taken from cooking.nytimes.com/recipes/10869 (may not work)