Mexican Lamb And Green Chile Stew

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 1/2 pounds lean boneless lamb, cut into 1-inch cubes
• 1 1/2 cups diced onion
• 1 clove garlic, minced
• 1 (14.5 ounce) can no-salt-added diced tomatoes
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons minced fresh cilantro
• 1/4 cup cold water
• 1 tablespoon cornstarch
• 1 cup shredded mexican cheese blend
• 2 tablespoons chopped fresh cilantro, or to taste

Recipe

Cook Time: 50 mins Ready Time: 1 hr


• heat oil in a large dutch oven or large pot over medium heat.
• spread flour into a wide, shallow dish; add lamb and turn to coat, shaking off excess.
• cook coated lamb in hot oil until completely browned, 5 to 7 minutes. stir onion and garlic in with the lamb; continue cooking and stirring until the onion softens, about 5 minutes. pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the lamb mixture; stir. place a cover on the dutch oven and simmer the mixture until lamb is tender and no longer pink in the center, about 40 minutes.
• whisk cold water and cornstarch together in a small bowl; stir into the liquid in the dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
• remove dutch oven from heat; let dish rest 10 to 15 minutes. ladle into bowls and top with cheese and desired amount of cilantro to serve.