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

Joanna Pruess
Recipe by Cooking Light April 2006

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

395 calories; calories from fat 28%; fat 12.4g; saturated fat 4.3g; mono fat 4.9g; poly fat 1.2g; protein 48.4g; carbohydrates 14.8g; fiber 3.8g; cholesterol 147mg; iron 5.1mg; sodium 795mg; calcium 56mg.
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