Slow Cooked Bengali Lamb Chili

1. 1

   Heat the oil on medium heat and add the onions, ginger and garlic and saute for 5 to 7 minutes until the onions begin to turn golden

2. 2

   Add in the bay leaves, cinnamon, cumin, coriander and the lamb or goat and cook for 10 minutes, until the meat is browning and the oil is visible.

3. 3

   Add in the tomatoes, habanero, salt and red chili powder and mix well for 3-4 minutes until the tomatoes soften considerably.

4. 4

   Place the mixture with the dried yellow peas and the water in a slow cooker and cook on high for 3 hours, at this point the mixture should be thick and the peas soft but not mushy.

5. 5

   Cut the limes and squeeze in the juice.

6. 6

   Stir in the cilantro.

7. 7

   In a small pan, roast the fennel, cumin and the dried chilies until nice and toasty and grind to a powder.

8. 8

   Sprinkle over the chili and serve.

* Per serving · 4 servings · Values may vary.