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Lamb Chile
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    Lamb Chile

  • 1 large white onion, chopped fine
  • 2 cloves garlic, peeled chopped fine
  • 1 can chipoltes in adobo, chop up the chiles
  • 1 lb minced lamb
  • 2 cans black beans, drained
  • 1 can red kidney beans, drained
  • 1 green bell pepper, cut in one inch chunks
  • 1 red bell pepper, likewise
  • 1 cup chicken stock
  • 1 tsp cumin -- (1 to 2)
  • salt and freshly ground black pepper to taste
  • 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@shaw.ca
    Post Date: Sun, 19 Sep 1999

    *BACK TO DOUG IRVINE*







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