Southwestern Lamb Stew

recipe
Chipotle chiles, tomatoes, and beer add vibrant flavors to the sauce. Serve over mashed potatoes.

Yield:

4 servings (serving size: about 1 3/4 cups stew and 1 tablespoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 395
Caloriesfromfat 28 %
Fat 12.4 g
Satfat 4.3 g
Monofat 4.9 g
Polyfat 1.2 g
Protein 48.4 g
Carbohydrate 14.8 g
Fiber 3.8 g
Cholesterol 147 mg
Iron 5.1 mg
Sodium 795 mg
Calcium 56 mg

Ingredients

2 pounds lamb stew meat, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
5 1/2 cups vertically sliced onion (about 1 large)
3/4 cup less-sodium beef broth
2 to 3 tablespoons finely chopped chipotle chiles, canned in adobo sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1 (14.5-ounce) can diced tomatoes, undrained
1 (12-ounce) bottle beer
1/4 cup chopped fresh cilantro

Preparation

Preheat oven to 350°.

Sprinkle lamb with salt and pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add lamb; cook 8 minutes, browning on all sides. Remove lamb from pan; set aside. Add onion to pan; sauté 5 minutes or until golden brown. Add broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in chiles and the next 5 ingredients (through beer). Return lamb to pan; bring to a boil. Cover and bake at 350° for 1 hour and 15 minutes or until lamb is tender. Sprinkle with cilantro.

Joanna Pruess,

Cooking Light

April 2006
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