Ingredients
2Tbsp extra-virgin olive oil
2lb ground lamb
Salt and freshly ground black pepper
2Tbsp chili powder
½ Tbsp ground cumin
1Tbsp ground coriander
¼ tsp ground cinnamon
½ tsp paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 lemon, zested and juiced
2Tbsp Worcestershire sauce
1 (14-ounce) can tomato sauce
2Tbsp butter
1 ½ c. chicken stock
A handful golden raisins
4 apricots, chopped
1 ½ c. couscous
3 to 4Tbsp toasted pine nuts
A handful fresh parsley leaves, chopped
A handful fresh mint leaves, chopped
3Tbsp finely chopped chives
8 pita breads, cut into wedges for scooping
Directions
1. Preheat oven to 400 degrees F.
2. Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
3. Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
4. Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.
