Recipe from thecuriousplate.com for the American Lamb Board; recipe and photo courtesy of American Lamb Board
Makes 4 servings
2 T. ground chili powder
2 t. ground cumin
2 t. ground coriander
2 t. ground paprika
2 t. garlic powder
1 lb. ground lamb
3 T. olive oil, divided
½ red pepper, sliced thinly
½ orange pepper, sliced thinly
½ yellow pepper, sliced thinly
½ red onion, sliced thinly
Salt and pepper to taste
3 c. water
1 c. quick cooking polenta
1 T. unsalted butter
¼ cup whipping cream
½ c. shredded white cheddar cheese
Salt and pepper to taste
Garnishes: crumbled cheese, avocado slices, radish slices, cilantro, sliced jalapenos, sliced grape tomatoes
In a mixing bowl, combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tablespoon olive oil, salt and pepper. Preheat a skillet to medium-high heat. Add 1 tablespoon olive oil to the skillet followed by ground lamb mixture. Sauté the lamb breaking it up with a wooden spoon until no longer pink, about five minutes.
Remove the lamb from the skillet and set aside. In the same skillet, add 1 tablespoon olive oil along with the peppers and red onion. Sauté the veggies until softened about 7 minutes. Remove the skillet from the heat and set aside.
Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is thickened. Turn off the heat and stir in the butter, cream, cheese, salt, and black pepper.
To serve: Divide the polenta among four bowls. Top with lamb, peppers, and onions. Garnish with cheese, avocado, radish, jalapeno, and tomatoes as desired.