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New Mexico Chili with Lamb
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    New Mexico Chili with Lamb

  • 2 tb Vegetable oil
  • 2 lb Lamb, cubed
  • 1 1/2 md Onions, chopped
  • 4 ea Garlic cloves, minced
  • 8 ea New Mexico, Anaheim or Poblano chiles, -- Roasted
  • 1 ea Tomato sauce, 8 oz can
  • 2 ea Jalapenos or Serranos, to 4
  • 1 t Oregano, dried
  • 1/4 ts Sage, dried
  • 1/3 c Cilantro, fresh, chopped
  • 1 t Salt (approx)
  • In a large, deep skillet, heat the oil and cook the lamb until browned on all sides. If the skillet is large enough, add the onion and garlic and cook 5 minutes longer, then transfer to a large pot. If the skillet is not large enough, remove the lamb to a large pot. Add additional oil to the skillet, if needed. Saute the onion and garlic 5 minutes, then add to the lamb. Add about 3 cups water. Bring the stew to a boil, reduce heat and simmer at least 1 1/2 hours. Add water if needed.

    While the lamb is simmering, roast, peel and seed the green chiles.

    Chop half the chiles and add to the stew. Put the other half in a blender or food processor with the tomato sauce and puree until smooth. Add the puree to the stew, along with the jalapenos or serranos, the oregano, and sage. About 10 minutes before the chili is done, add the fresh cilantro and salt. Taste and adjust seasonings.

    From:   The Real Chili Cookbook, by Marjie Lambert
    Posted By:   Chile Head Mailing List
    Post Date:  

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