BSK had a pound of lean ground lamb on the kitchen island in HG/BSK’s New Mexico home. BSK’s plan was to make kefta. These are Moroccan cigar shaped lamb burgers. The ground lamb is mixed with chopped onions, garlic, parsley and a host of Middle Eastern spices (cumin is foremost). BSK pan fries or oven broils them to a pink and juicy lushness. Served with pita and a yogurt sauce (Greek yogurt mixed with olive oil, lemon juice, zaatar, sumac, cumin, Spanish pimenton), you’ve got a zesty dinner. Sliced kumatos and sweet onions are the accompaniments plus lots of red wine, natch. However, BSK decided to go in another direction, a challenge to Texas chili. BSK discovered a recipe from a favorite French chef, Pierre Franey: Ground lamb with lentils chili. Ingredients: browned ground lamp, garlic, celery, crushed canned tomatoes, New Mexico chili pepper powder, chopped red peppers, jalapenos, chicken broth. Instead of lentils, BSK substituted Goya cannelini beans, Knowing that HG likes picante chili, BSK doubled up on the jalapenos. The result was a fiery, savory chili with fleeting hints of Morocco. Much better than beefy Texas chili thickened with masa flour.
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