Lamby Joe’s with Brown Sugar & Apple Vinegar Pumpkin Ketchup

Serving Size: 8


1 pound ground lamb
1 pound ground chorizo
2 tablespoons olive oil
1 onion, finely chopped
6 garlic cloves, minced
3 bell peppers (green, yellow and red) seeded and chopped
1 tablespoon paprika
2 teaspoons cumin
3 tablespoons tomato paste
1 cup Skillet Brown Sugar & Apple Vinegar Pumpkin Ketchup
½ cup cold water
1 tablespoon kosher salt
8 brioche buns, toasted


In a cast iron skillet, sauté the lamb and chorizo in the olive oil over high heat, stirring frequently until browned and beginning to crisp, about 12 minutes. With a slotted spoon, remove the ground lamb and pork mixture and reserve. In the same skillet as the drippings, add vegetables and spices to the pan and continue to cook, stirring until soft, about 10 minutes. Add tomato paste and cook, stirring for 3 minutes. Add tomatoes, Skillet Brown Sugar & Apple Vinegar Pumpkin Ketchup, water, salt and brown sugar and reserved lamb and chorizo. Bring stew to a simmer; reduce heat to low, and cook until thickened, about 30 minutes. Toast brioche buns and fill with Lamby Joe mix and serve immediately.