INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350 oF. 2. Place 6 corn tortillas on a large baking
sheet; bake at 350 oF for 8 minutes or until crisp. Repeat procedure with
remaining 5 tortillas; set aside. 3. Place almonds and sesame seeds on a
large baking sheet; bake at 350o for 5 minutes. Add pumpkinseed kernels;
bake an additional 10 minutes. 4. Combine 1 toasted corn tortilla, almonds,
sesame seeds, and pumpkinseed kernels in a food processor; process until
mixture is finely ground. Spoon mixture into a bowl; set aside. 5. Trim far
from leg of lamb; cut lamb into 3/4 inch cubes. Coat a large Dutch oven
with cooking spray, and place over medium-high hear until hot. Add lamb
cubes, and saute 5 minutes or until meat is lightly browned. Drain in a
colander, and set aside. Wipe drippings from pat with a paper towel. 6.
Recoat pan with cooking spray; place over medium heat until hot. Add onion,
jalapeno pepper, and garlic; saute 3 minutes. Add chili powder, cinnamon,
cloves, and cumin; saute 1 minute. 7. Place onion mixture in a food
processor; add 1/2 cup water, and process until smooth. Return pureed onion
mixture to Pan. 8. Place chopped tomatoes in Food processor, and process
until smooth. Pour pureed tomatoes into pan. Add ground tortilla mixture
and chocolate to pan, and cook over low heat 4 minutes or until chocolate
melts, stirring constantly. 9. Return lamb to pan; cover and simmer 1 hour
and 15 minutes, stirring occasionally. Add black beans; cover and simmer 15
minutes. Serve with remaining toasted tortillas.
Yield: 10 servings (serving size: 1 cup chili and 1 tortilla).
Per serving: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C.
CAL 351 (26% from fat); PRO 25.7 g; FAT 10.3 g (sat 2.8 g); CARB 41.3 g;
FIB 5.7 g; CHOL 45 mg; IRON 4.8 mg; SOD 304 mg; CALC 158 mg.
Recipe by: Weight Watchers Magazine, Feb 1997
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998

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