Lamb Green Chile Stew

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 4 cups chopped roasted chilies, skins and seeds removed
• 3 lbs cubed lamb shoulder
• 3 tablespoons masa corn flour
• 2 tablespoons oil
• 1 large yellow onion, chopped
• 2 tablespoons butter
• 32 ounces chicken stock
• 4 yukon gold potatoes, - 1/4 inch cubes
• 3 carrots, cut cross-wise into small chunks (optional)
• 2 ears corn, roasted on the grill (kernels) (optional)
• 1/4 cup roma tomato, chopped (optional)
• 8 -10 garlic cloves, chopped
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 teaspoon cumin seed, lightly toasted and ground
• salt or pepper
• 2 tablespoons masa harina flour (if needed to thinken)

Recipe

• 1 • dredge lamb cubes in masa flour in plastic bag until all pieces are coated.
• 2 • brown in oil in large dutch oven or pot - set aside.
• 3 • add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
• 4 • add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. after all bits are scraped, add remaining stock to pan.
• 5 • add remaining ingredients to same pan (except green chiles and added masa). bring to slow boil, then cover, reduce to simmer for about 30 minutes -- then add green chiles and cook until lamb is tender - a little over an hour is usually good - too long and the meat will toughen. make sure it never boils as it will cook too fast. sometimes i turn the stove off after about 40 minutes to make sure it cooks slowly.
• 6 • add salt/pepper to taste.
• 7 • after 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of masa at a time and stir until thick - shouldn't be more than 2 tablespoons the chiles will breakdown into the roux while cooking. taste for heat - if you like it spicy, add a couple of diced serrano chiles. garnish with sour cream and cilantro. serve with corn bread or homemade tortillas -- and several tecate's or margaritas!
• 8 do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. never used canned chiles as they don't have much flavor. new mexican chiles (big jims) are the best -- you can buy them online already roasted and peeled (www.newmexicanconnection.com) otherwise use fresh anaheims or big jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. do not rinse them under water as it removes the flavorful oils. organic chicken stock is fine, but don't use low sodium.