In about one tbls olive oil, simmer the onion and garlic until transparent, move to one side, and add the lamb, stirring well, until it changes color... sprinkle the meat with 2 tbls flour,add the chipoltes, and sauce, the beans, the peppers and half the chicken stock. Let this go on simmer for an hour, then taste for heat, if not hot enough, add some powdered chile(not chili powder) and taste again...if too thick, add the rest of the stock, if not thick enuf, keep cooking it until it is. Finally add the cumin, salt and pepper to taste....I serve this with grated cheddar cheese, and I use PORK! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Sep 1999