Southwestern Lamb Stew

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

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 28%
  • Fat: 12.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 48.4g
  • Carbohydrate: 14.8g
  • Fiber: 3.8g
  • Cholesterol: 147mg
  • Iron: 5.1mg
  • Sodium: 795mg
  • Calcium: 56mg

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

  1. Preheat oven to 350°.
  2. 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.
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