Spiced Lamb Chili with Yogurt

Name: Spiced Lamb Chili with Yogurt
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp (45 ml) Extra virgin olive oil; 1½ lb (680 g) Ground lamb; 1 large (200 g) Large yellow onion, diced (about ½-inch pieces); 4 cloves (18 g) Garlic cloves, minced; 1½ tsp (3½ g) Ground cumin; 1 tsp (2½ g) Ground cinnamon; ¾ tsp (1½ g) Ground coriander; 1 tbsp (8 g) Sweet paprika; 3 tbsp (45 g) Tomato paste; 28 oz (800 ml) Canned crushed tomatoes; 2 cans (15 oz each) (750 g) Canned kidney beans, drained and rinsed; 1½ cups (360 ml) Lamb or chicken stock (or water); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup (240 g) Plain Greek yogurt, cold; ¼ cup (10 g) Fresh cilantro, chopped (optional); ¼ cup (35 g) Toasted pine nuts, toasted (optional)

From the MyKitchenBank Kitchen

This Middle Eastern-inspired chili combines warm spices—cinnamon, cumin, and coriander—with ground lamb and kidney beans for a deeply flavored, aromatic one-pot dish. Unlike traditional red chilis, the warm spices and tomato paste create a complex, almost burgundy sauce. Topped with cool, tangy Greek yogurt and fresh cilantro, it's a delicious balance of heat and cool, spice and tang.

Prep: 15 min
Cook: 42 min
Total: 57 min
Makes: 4–6 servings

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Ingredients

4 servings

3 tbsp (45 ml) Extra virgin olive oil
1½ lb (680 g) Ground lamb
1 large (200 g) Large yellow onion, diced (about ½-inch pieces)
4 cloves (18 g) Garlic cloves, minced
1½ tsp (3.5 g) Ground cumin
1 tsp (2.5 g) Ground cinnamon
¾ tsp (1.5 g) Ground coriander
1 tbsp (8 g) Sweet paprika
3 tbsp (45 g) Tomato paste
28 oz (800 ml) Canned crushed tomatoes
2 cans (15 oz each) (750 g) Canned kidney beans, drained and rinsed
1½ cups (360 ml) Lamb or chicken stock (or water)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup (240 g) Plain Greek yogurt, cold
¼ cup (10 g) Fresh cilantro, chopped (optional)
¼ cup (35 g) Toasted pine nuts, toasted (optional)

Equipment (5)

Large heavy-bottomed pot (5–6 quart)
Wooden spoon
Measuring cups and spoons
Cutting board and chef's knife
Colander (for draining and rinsing beans)

Steps

Before you start

Gather all ingredients and measure out spices ahead of time (mise en place)
Have Greek yogurt chilled or at least cold before serving
Read through the recipe to understand the timing and heat adjustments
Use a large heavy-bottomed pot (5–6 quart) to prevent hot spots and scorching

1
Brown the lamb
- Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot (5–6 quart) over medium-high heat.
- Add 1½ lb ground lamb and cook, breaking it up with a wooden spoon, until deeply browned and the fat is rendered, 8–10 minutes.
- You want the meat to develop color and crust, so stir occasionally but don't break it up too much at first.
- Transfer the browned meat to a bowl and set aside.
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Ready when: Meat is deeply browned and fat is rendered
Tip: Don't stir constantly—let the meat develop a crust for deeper flavor through the Maillard reaction.
2
Sauté aromatics
- Reduce heat to medium.
- Add the diced onion to the pot and cook, stirring occasionally, until softened and just beginning to turn translucent, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
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Ready when: Onion is softened and translucent; garlic is fragrant
Tip: Don't let the garlic brown—it will turn bitter and ruin the dish.
3
Toast spices and paste
- Add the ground cumin, cinnamon, coriander, and paprika to the pot and stir constantly for about 1 minute to bloom the spices and prevent them from burning.
- Add the tomato paste and stir well to combine with the oil and spices.
- Cook for another 1–2 minutes, stirring, until the paste darkens slightly and no longer smells raw.
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Ready when: Spices are bloomed and fragrant; tomato paste is darkened and cooked
Tip: Stir constantly to prevent spices from scorching—blooming releases their essential oils and deepens the flavor.
4
Build the sauce
- Add the crushed tomatoes with their juices and the stock to the pot.
- Stir well, scraping the bottom of the pot with your wooden spoon to release any browned bits (this adds depth and prevents sticking).
- Ensure all ingredients are combined.
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Ready when: All liquid and solids are stirred together; bottom of pot is deglazed
Tip: Scrape up the fond (browned bits) stuck to the bottom—they contain concentrated lamb flavor.
5
Add meat and beans
- Return the browned lamb to the pot.
- Add the drained and rinsed kidney beans (drain them in a colander and rinse under cold water to remove excess sodium).
- Stir everything together until well combined.
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Ready when: Lamb and beans are evenly distributed throughout the pot
6
Simmer and develop flavors
- Bring the chili to a gentle simmer over medium heat—this should take about 2 minutes.
- Once simmering, reduce heat to medium-low and continue simmering uncovered for 15–20 minutes, stirring occasionally.
- The chili will thicken slightly as liquid reduces, and the flavors will meld beautifully.
- The warm spices and lamb will perfume the kitchen.
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Ready when: Chili is gently simmering; sauce has thickened slightly and flavors have melded
Tip: Keep heat at medium-low to prevent scorching on the bottom—gentle simmering is best.
7
Adjust seasoning
- Remove the pot from heat.
- Taste the chili and season generously with kosher salt and freshly ground black pepper to your preference.
- Remember that the spices will have mellowed slightly during cooking, so you may need more seasoning than you expect.
- Stir and taste again.
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Ready when: Chili is well-seasoned to your taste
Tip: Taste at the end and adjust seasoning—spices mellow during cooking, so you may need more salt and pepper than expected.
8
Serve with toppings
- Ladle the hot chili into bowls.
- Top each serving with a generous dollop of cold Greek yogurt (about 3 tablespoons per bowl).
- Garnish with fresh chopped cilantro and toasted pine nuts if desired.
- The cool, tangy yogurt provides a perfect counterpoint to the warm spices.
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Tip: Serve the chili hot and the yogurt cold for maximum contrast in temperature and flavor.

Good to know

Tips

Don't skip the browning step—it builds deep flavor through the Maillard reaction and creates a rich, savory base.
Taste and adjust seasoning at the end; spices mellow during cooking, so you may need more salt and pepper than expected.
Leftover chili makes an excellent topping for grilled lamb kebabs, baked potatoes, or served over rice or warm pita.

Make ahead

You can prepare this chili through Step 7 (after seasoning) up to 1 day ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (about 10 minutes). Top with yogurt and garnish just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (yogurt topping and cilantro garnish are best added after reheating). To reheat from frozen, thaw overnight in the refrigerator, then reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

Substitutions

Plain Greek yogurt → Sour cream or labneh. Provides similar tangy creaminess and cooling effect; use the same amount.
Ground lamb → Ground beef or ground turkey. Beef gives deeper, richer flavor; turkey is leaner. Use the same weight and brown until 160°F internal temperature.
Canned kidney beans → Chickpeas or black beans. Maintains similar texture and heartiness; use the same amount (2 cans, drained and rinsed).
Sweet paprika → Smoked paprika or Aleppo pepper. Smoked paprika adds depth and smokiness; Aleppo pepper adds mild heat and fruity notes. Use the same amount.