Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili Archived
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea To 4 servings
1 1/4 lb Boneless lamb shoulder, cut
-into 3/4- to 1-inch pieces
All purpose flour
2 tb Olive oil
1/2 c Chopped shallots
8 lg Garlic cloves, chopped
2 tb Sweet Hungarian paprika
1 t Hot Hungarian paprika
1 tb Ground cumin
1 1/2 c Canned beef broth
1 t Instant coffee powder
1 t Dark brown sugar
1 ea 15-ounce can pinquitos or
-pinto beans, rinsed,
-drained
Season lamb with salt and pepper. Coat lamb with
flour, shaking off excess. Heat oil in heavy large
saucepan over high heat. Add half of lamb and saute
until brown, about 8 minutes. Transfer lamb to bowl.
Repeat with remaining lamb, scraping up any browned
bits. Reduce heat to medium-low. Add shallots and
garlic and saute 5 minutes. Return lamb and any juices
to pan. Mix in both paprikas and cumin, then broth,
coffee and sugar. Bring chili to boil, scraping up
browned bits. Reduce heat to low. Cover and simmer
until lamb is tender, about 50 minutes. Add beans;
simmer uncovered until chili thickens, about 5
minutes. Serve hot SPICY LAMB CHILI
