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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chipotle chiles, tomatoes, and beer add vibrant flavors to the sauce. Serve over mashed potatoes. Ingredients:
2 pounds lamb stew meat, trimmed |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
5 1/2 cups vertically sliced onion (about 1 large) |
3/4 cup less-sodium beef broth |
2 to 3 tablespoons finely chopped chipotle chiles, canned in adobo sauce |
2 tablespoons tomato paste |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (12-ounce) bottle beer |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Sprinkle lamb with salt and pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add lamb; cook 8 minutes, browning on all sides. Remove lamb from pan; set aside. Add onion to pan; sauté 5 minutes or until golden brown. Add broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in chiles and the next 5 ingredients (through beer). Return lamb to pan; bring to a boil. Cover and bake at 350° for 1 hour and 15 minutes or until lamb is tender. Sprinkle with cilantro.
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