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Yield:
8
Ingredients:
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Blue Corn Muffins (see recipe) |
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----------------- LAMB CHILI ---------------- |
| 1/4 cup |
olive oil |
| 1/2 lb |
lamb from the leg boned, and |
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cut into 1/4" cubes |
| 1/2 lrg |
red onion finely diced |
| 6 x |
garlic cloves finely chopped |
| 1 cup |
dark beer |
| 1 can |
whole tomatoes - (16 oz) drained, pureed |
| 1 tbl |
chipotle puree |
| 3 tbl |
ancho chile powder |
| 1 tbl |
pasilla chile powder |
| 1 tbl |
ground cumin |
| 4 cup |
chicken stock |
| 2 cup |
cooked or canned black beans |
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Salt to taste |
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Freshly-ground black pepper to taste |
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----------------- RED ONION RELISH ---------------- |
| 2 x |
red onions finely diced |
| 1 tbl |
minced garlic |
| 1 x |
jalapeno pepper finely diced |
| 1/4 cup |
freshly-squeezed lime juice |
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Salt to taste |
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Freshly-ground black pepper to taste |
| 3 tbl |
finely-chopped cilantro |
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----------------- TRI-COLOR SALSA ---------------- |
| 2 x |
ripe tomatoes diced |
| 2 x |
yellow tomatoes diced |
| 2 x |
tomatillos diced |
| 2 x |
garlic cloves finely chopped |
| 2 sm |
serrano chile finely diced |
| 2 tbl |
fresh lime juice |
| 1 tsp |
honey |
| 2 tbl |
chopped cilantro |
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Salt to taste |
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Freshly-ground black pepper to taste |
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----------------- AVOCADO RELISH ---------------- |
| 2 x |
Haas avocados coarsely chopped |
| 3 tbl |
finely-chopped red onion |
| 1 x |
jalapeno pepper finely diced |
| 3 tbl |
fresh lime juice |
| 2 tbl |
finely-chopped cilantro |
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Salt to taste |
Instructions:
Instructions: Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
Red Onion Relish: Combine all ingredients in a bowl. Let sit 30 minutes before serving.
Tri-Color Salsa: Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
Avocado Relish: Combine all ingredients in a medium bowl.
This recipe yields 8 servings.
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