Lamb Chile Verde

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs lamb butt or 4 lbs lamb shoulder, trimmed of fat and cut into 2-inch cubes
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• flour (for dredging)
• 1/4 cup vegetable oil
• 3 yellow onions
• 2 green bell peppers, cut into 1-inch cubes
• 2 anaheim chilies or 2 poblano chiles, cut into 1-inch cubes
• 2 -3 jalapenos, seeds removed, and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1 1/2 lbs tomatillos, roasted, peeled and chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons coriander seeds, crushed and soaked in a amount of water
• 2 bay leaves
• 1 bunch cilantro leaf, cleaned and chopped
• 4 cups chicken stock

Recipe

• 1 season the lamb meat generously with salt and pepper, lightly flour. heat oil in a heavy-bottomed skillet over medium high heat and brown lamb chunks well in small batches, on all sides. lift lamb out of pan and place in a wide soup pot. discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• 2 add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. cook for 2-3 hours uncovered or until the lamb is fork tender.
• 3 adjust the seasoning to taste with salt and pepper. serve with red rice for a delightful contrast.