Servings: 8 to 10

2 lbs ground lamb 2 lbs ground lamb
1-2 Tbsp oil of choice 1 to 2 Tbsp oil of choice
2 onions chopped 2 onions chopped
5 cloves garlic, chopped 5 cloves garlic, chopped
 
4 oz cream cheese 4 oz cream cheese
1 Tsp onion powder 1 Tsp onion powder
1 Tsp garlic powder 1 Tsp garlic powder
1 Tsp cumin 1 Tsp cumin
1 Tsp turmeric 1 Tsp turmeric
1/4 Tsp pepper ¼ Tsp pepper
1/2 Tsp salt ½ Tsp salt
2 cans Rotel tomatoes 2 cans Rotel tomatoes
1 small can of mushrooms 1 small can of mushrooms
 
8 cups chicken stock 8 cups chicken stock
4 oz heavy whipping cream 4 oz heavy whipping cream
8 oz shredded cheddar cheese 8 oz shredded cheddar cheese

Fry onions in oil of choice.
Add garlic and fry for a bit longer.
Add ground lamb and brown.
Add cream cheese when lamb is close to done so it can melt. Stir it a lot.
Add all spices, tomatoes and mushrooms, chicken stock.
Bring to a boil and then add the whipping cream.
Slowly stir in shredded cheese.
Simmer for a bit and serve