Lamb and Beans in New Mexico Chili Sauce
- Prenatal pick
- Lactose free
- Peanut free
- Low calorie
New Mexico dried red chilies (available in many supermarkets or gourmet stores, usually under the Frida's label), or Mexican Guajillo peppers, make an unbelievably rich sauce, which is the base for many dishes in that border state. Although beans are not normally added to red chili stews in New Mexico, their addition makes a satisfying dish without too much meat. You can substitute beef or venison for the lamb. This is a good party dish; serve it with corn, wheat or sprouted grain tortillas or rice. This is a medium-hot version; you can adjust the ratio of mild and hot chilies to taste.
Ingredients
- 1-1/2 cups (375 mL) dried pinto, romano or kidney beans
- 4 hot New Mexico dried red chilies
- 4 mild New Mexico dried red chilies
- 3 chipotle peppers (dried or canned)
- 2 lbs (1 kg) boneless lamb leg or shoulder
- 2 tbsp (30 mL) vegetable oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 mL) ground coriander seeds
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) ground allspice
- 1/2 tsp (2 mL) cinnamon
- 1 cup (250 mL) minced fresh coriander (leaves, stems and roots)
- 1 tsp (5 mL) dried oregano
- 1-1/4 tsp (6 mL) salt
- 1/2 tsp (2 mL) granulated sugar
Preparation
In saucepan, add enough water to cover beans with 1 inch (2.5 cm) water; bring to boil. Boil for 1 minute; cover and remove from heat. Let stand for 1 hour. Or, soak beans overnight in cold water. Drain; add enough water to saucepan to cover beans with 3 inches (8 cm) water and simmer until tender, about 1-½ hours. Remove from heat and set aside.
Meanwhile, seed chilies and dried chipotle peppers (if using); break into pieces. Place in blender; add 2 cups (500 mL) boiling water. Let stand for 30 minutes. If using canned chipotles, add to soaked chilies. Purée in blender until completely smooth; set aside.
Cut lamb into ¾-inch (2 cm) cubes. In large saucepan or Dutch oven, heat oil over high heat; brown lamb in batches; remove with slotted spoon.
Reduce heat to medium-high; fry onions until golden, about 5 minutes. Add garlic, coriander seeds, cumin, allspice and cinnamon; fry until fragrant, about 30 seconds. Add fresh coriander, oregano, salt and sugar; fry until coriander is wilted, about 30 seconds. Add lamb and chili purée; cook, stirring, until sauce is reduced by half, about 7 minutes. Add beans along with 3 cups (750 mL) of the cooking water (keep remainder to add to chili if sauce becomes too thick). Reduce heat and simmer until meat is tender, about 1½ hours.
Variation
Vegetarian New Mexico Chili: Omit lamb; increase beans to 2 cups (500 mL). Add 2 cups (500 mL) each cubed eggplant and cubed parboiled potatoes for final 30 minutes of cooking.
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