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Lamb Chili with Masa Harina Dumplings Recipe

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Lamb Chili with Masa Harina Dumplings
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Ingredients
20
Count
Nutrition
918
Calories
Total time
255
Minutes
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Ingredients:

Directions:

  1. Make chili: Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.
  2. Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.
  3. Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.
  4. Make dumplings: Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).
  5. Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.
  6. Cooks' note: Chili is best when made at least 1 day ahead, without dumplings and cilantro, and can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard fat from surface and reheat stew before adding dumplings and sprinkling with cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 918.23 Kcal (3844 kJ)
Calories from fat 636.16 Kcal
% Daily Value*
Total Fat 70.68g 109%
Cholesterol 199.95mg 67%
Sodium 933.63mg 39%
Potassium 768.81mg 16%
Total Carbs 24.04g 8%
Sugars 6.86g 27%
Dietary Fiber 6.55g 26%
Protein 45.58g 91%
Vitamin C 6.9mg 11%
Vitamin A 0.1mg 5%
Iron 4.7mg 26%
Calcium 141.1mg 14%
Amount Per 100 g
Calories 168.39 Kcal (705 kJ)
Calories from fat 116.66 Kcal
% Daily Value*
Total Fat 12.96g 109%
Cholesterol 36.67mg 67%
Sodium 171.21mg 39%
Potassium 140.99mg 16%
Total Carbs 4.41g 8%
Sugars 1.26g 27%
Dietary Fiber 1.2g 26%
Protein 8.36g 91%
Vitamin C 1.3mg 11%
Iron 0.9mg 26%
Calcium 25.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.5
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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