Lamb Chile Verde

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 -1 1/2 lb lamb tenderloin, cut into 1 inch cubes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 anaheim chili, minced
• 6 cloves garlic, minced or chopped (or to taste)
• 1 (19 ounce) can green enchilada sauce
• hot cooked rice
• sour cream (optional)
• fresh cilantro (optional)
• tortilla (optional)

Recipe

• 1 heat oil in a dutch oven or large non-stick skillet over medium-high heat; saute lamb until it begins to brown.
• 2 add onion, peppers and garlic; cook until vegetables are tender.
• 3 stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
• 4 serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.