Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
4 c Chicken broth
5 oz Dried ancho chiles; stemmed, seeded
3 Canned chipotle chiles in adobo sauce
1/4 c Plus 2 tbs olive oil
5 lb Leg of lamb; boned & trimmed
2 lg Onions; diced
4 Garlic cloves; finely chopped
12 oz Firestone double barrel ale
1 cn Chopped tomatoes; (28 oz) drained
1/4 c Ground pasilla chili powder
3 tb Ground cumin
75 oz Caned black beans; rinsed, drained
1/4 c Fresh lime juice
3 large ripe avocados, peeled, pitted, diced
7 TBS fresh lime juice
1/4 cup finely chopped red onion
6 TBS chopped fresh cilantro
3 jalapeno chiles, seeded, minced
Salt and pepper to taste
Bring stock to a boil in heavy medium saucepan. Remove from heat. Add ancho chiles. Cover and let stand until soft, about 30 min. Transfer ancho chiles and 2 cups stock to processor or blender, add chipotle chiles and puree the lot of them! Stir into remaining stock and set aside. Heat 1/4 cup oil in large Dutch Oven or covered pot over high heat and add lamb meat and reserved bones in batches. Cook until meat is brown about 3 min. per batch. Transfer to bowl using slotted spoon. Add remaining 2 TBS oil to Dutch oven and saut=E9 onions and garlic for 3 min. Return meat, bones and juices accumulated in bowl to Dutch oven. Add your brew and simmer for 10 min. Have a brew. Add stock mixture, tomatoes, chili powder and cumin and simmer until lamb is tender, about 1 hr., 10 min. Mix beans and lime juice into chili. Season with salt and pepper. Mix all of your avocado ingredients in a bowl just prior to serving. Serves 8. Note: Lamb bones add flavor to the stock. Ask the butcher to bone a Leg of Lamb and cut the bones into 2 inch pieces and the meat into 3/4 inch cubes, leaving off as much fat as possible (unless you're into that fat thing ... which is okay).
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.