Mexican Lamb Stew

Total Time: 2 hrs 10 mins Preparation Time: 50 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered
• 4 tablespoons olive oil
• 3 lbs lamb shoulder, cut into 1 inch cubes
• 1 large onion, chopped
• 3 large garlic cloves, finely chopped
• 2 large jalapenos, seeded and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 (9 ounce) box frozen corn
• 1 3/4 cups chicken broth (here i used 6 cups or 3 cans)
• 1 (19 ounce) can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 2 teaspoons fine cornmeal

Recipe

• 1 heat broiler.
• 2 arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
• 3 heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown lamb in batches.
• 4 transfer lamb to a bowl.
• 5 add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. a.
• 6 dd tomatillos, broth, 1/2 cup water and browned lamb to pot. bring just to a boil and simmer, covered (do not boil)until lamb is tender (about 45 minutes).
• 7 stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
• 8 garnish with avocado, chopped onion, sour cream, wedges of lime, and additional jalapeños.