Chilly evenings call for chili in my household. Maybe it is just a reaction to my California client’s phobia to red meat, but I think the gaminess of lamb lends itself especially well to to this dish rich in spice and flavor. I took a little creative license with a touch more Mediterranean-style herbs and cheese since it was lamb. I also prefer the chunkiness of whole cubed lamb stewed until so tender it starts to fall apart when you mash it a bit with the back of the spoon, but if your not into lamb, you can easily substitute stewing beef for the lamb.

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