INGREDIENTS

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

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