Green Chile Lamb Stew

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs lamb cutlets, cut into 1 inch cubes
• 1/4 cup flour
• 1 teaspoon ground cumin
• 1/4 teaspoon seasoned pepper (i use jane's crazy mixed-up pepper)
• 1 teaspoon salt
• 1 teaspoon ground sage
• 3 tablespoons oil
• 3 tablespoons vinegar ( or cider)
• 2 large onions, coarsely chopped
• 2 cans whole baby potatoes (not sure of exact weight, i usually end up using one large can of them)
• 2 cups tomatillo salsa (i either make my own, or i use la victoria green chile enchilada sauce)
• 2 (3 1/2 ounce) cans diced green chilies
• 1 (15 ounce) can reduced-sodium chicken broth
• 1 teaspoon brown sugar or 1 teaspoon honey

Recipe

• 1 mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
• 2 add meat cubes and shake to coat thoroughly.
• 3 heat oil in a large skillet.
• 4 brown lamb in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
• 5 with the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
• 6 add the vinegar reduction to the meat in the crock.
• 7 add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
• 8 cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
• 9 if you would like the stew to be a bit thicker, mash a few of the potatoes.
• 10 serve with slabs of warm cornbread (such as my recipe for mexican cornbread).