Place 6 corn tortillas on a large baking sheet; bake at 350°F for
8 minutes or until crisp. Repeat procedure with remaining 5
tortillas; set aside.
Place almonds and sesame seeds on a large baking sheet;
bake at 350°F for 5 minutes. Add pumpkin seed kernels; bake an
additional 10 minutes.
Combine 1 toasted corn tortilla, almonds, sesame seeds, and
pumpkin seed kernels in a food processor; process until mixture is
finely ground. Spoon mixture into a bowl; set aside.
Trim far from leg of lamb; cut lamb into 3/4 inch cubes. Coat a
large Dutch oven with cooking spray, and place over medium-high
hear until hot. Add lamb cubes, and saute 5 minutes or until meat
is lightly browned. Drain in a colander, and set aside. Wipe
drippings from pat with a paper towel.
Recoat pan with cooking spray; place over medium heat until hot.
Add onion, jalapeno pepper, and garlic; saute 3 minutes. Add chili
powder, cinnamon, cloves, and cumin; saute 1 minute.
Place onion mixture in a food processor; add 1/2 cup water, and
process until smooth. Return pureed onion mixture to pan.
Place chopped tomatoes in Food processor, and process until
smooth. Pour pureed tomatoes into pan. Add ground tortilla mixture
and chocolate to pan, and cook over low heat 4 minutes or until
chocolate melts, stirring constantly.
Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring
occasionally. Add black beans; cover and simmer 15 minutes. Serve
with remaining toasted tortillas.
Yield: 10 servings (serving size: 1 cup chili and 1 tortilla).
Per serving: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C.
CAL 351 (26% from fat); PRO 25.7 g; FAT 10.3 g (sat 2.8 g);
CARB 41.3 g; FIB 57 g; CHOL 45 mg; IRON 4.8 mg; SOD 304 mg;
CALC 158 mg.
