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New Mexico Chili With Lamb

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Mexican Chili, Good, Lamb 1 Batch

INGREDIENTS

2 T Vegetable oil
2 lb Lamb, cubed
1 1/2 Onions, chopped
4 Garlic cloves, minced
8 New Mexico, Anaheim or
Poblano chiles
1 Tomato sauce, 8 oz can
2 Jalapenos or Serranos, to 4
1 t Oregano, dried
1/4 t Sage, dried
1/3 c Cilantro, fresh chopped
1 t Salt, approx

INSTRUCTIONS

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  When I make it, I use
2 large onions, usually 6 big cloves of garlic,  at least 2 pounds of
green chiles, always use Mexican oregano, and as  I usually purchase my
cilantro and it goes funky so quickly in the  refrigerator, I chop up
the whole bunch to add. (If I'm making  something like Xnipec at the
same time, I'll buy another bunch - I  really like cilantro). I simmer
it at least 2 hours after the chiles  are added (I get them ready
before I brown the meat) until the lamb  is very tender, then I add the
cilantro and simmer the last 10  minutes. Posted to CHILE-HEADS DIGEST
by "David A. Verbil"  <dverbil@primenet.com> on May 9, 1998

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2280
Calories From Fat: 1375
Total Fat: 153.1g
Cholesterol: 607.8mg
Sodium: 2792.1mg
Potassium: 4164.5mg
Carbohydrates: 44g
Fiber: 10.5g
Sugar: 25.3g
Protein: 177.3g


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