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My good friends Chuck and Phyllis Cline, owners and operators of Sedona’s famous Heartline Cafe, have graciously permitted the reprinting of selected recipes from Chuck’s marvelous cookbook, Recipes From Sedona’s Heartline Cafe.

Enjoy your cuisine explorations and stop by to taste the Chef’s magic at the Heartline Cafe next time you visit Sedona. There’s nothing like the real thing.

Chuck’s notes: This was our prize-winner in a local chili cookoff.

Moroccan Lamb Chile

Six to eight servings

2 tablespoons olive oil

2 teaspoons chopped garlic

1 small red onion, diced

1 teaspoon freshly grated ginger root

1 teaspoon turmeric

10 threads saffron

1pound leg of lamb, boned and diced
into half-inch cubes

2 1/2 cups cooked garbanzo beans
(drained if using canned beans)

1 cup red lentils

1/2 cup Roasted Peppers

2 cups crushed tomatoes

3 cups Oak Creek Nut Brown Ale
(or similar)

1/2 cup raisins

2 tablespoons brown sugar

1 1/2 teaspoons coriander

1 teaspoon crushed red pepper

2 teaspoons ground cumin

1/2 teaspoon oregano

kosher salt and pepper to taste

fresh mint and sour cream for garnish

Lamb

In a large stewpot or Dutch oven, saute the garlic and onion in the olive
oil. Add the ginger, turmeric, and saffron. Saute until fragrant.
Add the lamb and stir to brown it. Add all the remaining ingredients
except garnish. Simmer, covered, for two hours or more,
until lamb is very tender.Taste and correct seasonings.

Presentation

Garnish with fresh mint and sour cream, if desired,
and serve with Potato Flatbread.