Lamb Lovers Tamale Pie

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup milk
• 1 cup cornmeal
• 2 cups boiling water
• salt and pepper
• 2 tablespoons butter
• 1 teaspoon honey
• 1 tablespoon corn oil or 1 tablespoon olive oil
• 1/3 lb mexican chorizo sausage (raw) or 1/3 lb chopped spanish chorizo (cured)
• 4 slices bacon, finely chopped
• 1 lb ground lamb
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon chili powder
• 1/2 tablespoon ground coriander (about 1/2 palmful)
• 1 small onion, chopped
• 3 -4 garlic cloves, chopped
• 1 cup beer
• 1 (14 1/2 ounce) can diced tomatoes with green chilies, drained
• 1 1/2 cups shredded cheddar cheese
• cilantro leaves and sliced scallion, for garnishing

Recipe

• 1 in a medium saucepan, heat the milk. whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick, 15 to 20 minutes. season with salt and pepper, then stir in the butter and honey.
• 2 preheat the broiler. meanwhile, in a large ovenproof skillet, heat the oil over medium-high heat until smoking. add the chorizo and bacon and render the fat for 3 minutes. stir in the lamb and cook, crumbling the meat, until browned, about 8 minutes. season with the thyme, chili powder, coriander, salt and pepper. add the onion and garlic and cook for a few minutes to soften. stir in the beer to deglaze for 1 minute. add the tomatoes to heat through.
• 3 spoon the thick cornmeal over the pan and spread evenly. top with the cheddar and brown under the broiler for 2 minutes. serve from the skillet, garnished with the cilantro and scallions.