Chef Keith Brunell Aussie Lamb Chili Mac
- Prep time 40Min
- Cook time 5Hr
- Technique Braise, Stew
- Meat Lamb
- Cut Leg
- Serves 12
with goat cheese and mint
Ingredients
Lamb Chili Mac
- 3 ancho chiles, seeded and stemmed
- 3 pasilla de Oaxaca chiles, seeded and stemmed
- 2 guajillo peppers, seeded and stemmed
- 2 cups boiling water
- 2 ounces olive oil
- 6 pounds Australian lamb leg, boneless, cut into ¾- to 1-inch pieces
- 1 tablespoon kosher salt
- 8 ounces finely diced yellow onions
- 10 cloves garlic, minced
- ¼ cup ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- ¼ teaspoon cinnamon
- 2 quarts plus 1 cup low-sodium beef stock
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 tablespoons blackstrap molasses
- 2 teaspoons granulated coffee or 2 ounces coffee concentrate
- ½ cup masa harina
- ½ ounces bittersweet chocolate (70% or higher)
Chickpeas and Elbow Pasta
- 2 (15.5-ounce) cans chickpeas, liquid reserved
- 1 ½ ounces peeled fresh turmeric
- 5 cloves garlic
- 1 tablespoon kosher salt
- 1 cup olive oil
- 2 bay leaf
- 1 bunch scallions, finely sliced
- 1 teaspoon Korean chili flakes
- 8 ounces elbow pasta, cooked al dente
Per Serving
- 12 ounces Aussie Lamb Chili Mac
- 1 cup chickpeas and elbow pasta, at room temperature
- 1 ¼ ounce goat cheese, crumbled
- 1 teaspoon extra-virgin olive oil
- 4 leaves fresh mint, julienned
Method
Lamb Chili Mac:
- In a 24-quart stock pot over low heat, toast the chiles for 1 to 2 minutes, until softened and the oils release. Remove to an 8-quart bowl, pour the boiling water over the top. Wrap with plastic and let sit for at least 15 minutes until softened. Reserve.
- In the same 24-quart stock pot, heat the oil and deeply brown the diced lamb in small batches, seasoning with the salt. Reserve in a large pan on the side. Leave the residual oil in the pan.
- Reduce heat, add the onions and garlic, and saute for 1 to 2 minutes. Deglaze the pan with 2 additional cups of water, then continue to cook slowly until golden brown, about 3 to 4 minutes.
- Add the cumin, oregano, paprika, coriander, and cinnamon and cook for another 1 to 2 minutes to release the oils and flavors from the spices.
- Remove the pot from the heat and add the chiles and soaking water to remove all fond/sediment and flavor from the pot. In small batches, puree the onions, garlic, and chile mixture in a high-speed blender. Return to the pot.
- Place the lamb back into the pot and add 2 quarts of the stock, the tomatoes, molasses, and coffee. Cook for 3 to 4 hours on low heat until the meat is tender but not beginning to break apart.
- Combine the reserved 1 cup stock and masa into a paste and add the mixture into the chili. Stir well to ensure no lumps and continue to cook for another 15 minutes.
- Finish the chili with the chocolate and cook for 5 minutes.
Chickpeas and Elbow Pasta:
- Pour the chickpeas and their liquid into a 6-quart saucepan.
- In a high-speed blender, combine the turmeric, garlic, salt, and 1 ½ cups water. Blend on high for 1 minute, until the mixture is smooth. Pour it into the chickpeas.
- Add the oil and bay leaf, then cook on low heat for about 30 minutes, reducing slowly until it is bright yellow. The water should begin to evaporate and the garlic aroma should be prevalent. Remove from the heat.
- Add the cooked pasta to the chickpea mixture. Cool and refrigerate, covered.
Per Serving:
- Heat the chili to 165°F and hold hot.
- Place the room-temperature chickpeas and pasta in the bottom of a very warm bowl, ensuring the residual oil and liquid pool around the mixture.
- Plate the hot chili neatly on top of the chickpeas.
- Add the goat cheese on top.
- Drizzle with the oil and garnish with the mint.
