Lamb Stew With Green Chiles

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

Ingredients

• Servings: 6
• 1 1/2 lbs tomatillos, husked
• salt and pepper
• 4 lbs lamb butt or 4 lbs lamb shoulder, trimmed,cut into 2 inch cubes
• 1/2 cup all-purpose flour
• 1/4 cup canola oil
• 3 yellow onions, coarsely chopped
• 2 fresh anaheim chilies or 2 poblano chiles, seeded,coarsely chopped
• 2 fresh jalapeno chilies, seeded,finely chopped
• 2 green bell peppers, seeded,coarsely chopped
• 5 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons coriander seeds, crushed
• 2 bay leaves
• 1/4 cup coarsely chopped fresh cilantro
• 4 cups chicken broth

Recipe

• 1 preheat broiler.
• 2 place the tomatillos in a shallow pan and broil 2 inches from the heat source until charred on all sides, turning occasionally, about 5 minutes.
• 3 cool slightly.
• 4 coarsley chop the tomatillos.
• 5 set aside.
• 6 sprinkle lamb with salt and black pepper.
• 7 spread some flour on a plate and dust the lamb with the flour, shaking off excess.
• 8 heat oil in heavy large pot over medium-high heat.
• 9 working in small batches, add the lamb and brown on all sides, about 5 minutes.
• 10 using a slotted spoon, transfer the lamb to a bowl.
• 11 discard oil from the pot.
• 12 place the pot over medium heat.
• 13 add the onions and sauté until soft, about 5 minutes.
• 14 add the chiles and bell peppers.
• 15 sauté until fragrant, about 4 minutes.
• 16 add the garlic and sauté 2 minutes longer.
• 17 return the lamb to the pot.
• 18 add the tomatillos, oregano, and all remaining ingredients.
• 19 bring to a boil.
• 20 reduce the heat to low.
• 21 simmer gently, uncovered, until the lamb is tender when pierced with a fork, about 2 hours.
• 22 season the stew to taste with salt and black pepper.
• 23 ladle the stew into warm bowls and serve hot.