Ingredients
- 1/4 cup olive oil
- 2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 1/2 large Spanish onions, finely diced
- 6 cloves garlic, finely chopped
- 1 (15-ounce) can whole tomatoes, drained and pureed
- 1 tablespoon chipotle puree
- 3 tablespoons ancho chili powder
- 1 tablespoon pasilla chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon dried Mexican oregano
- 5 cups chicken stock
- 1 (12-ounce) bottle dark beer
- Dash ground cinnamon
- 1 to 2 tablespoons honey
- 2 cups cooked or canned black beans
- Chopped cilantro leaves, for garnish
- Cumin Crema, recipe follows
- Avocado Relish, recipe follows
- Red Onion Relish, recipe follows
- Fry Bread, recipe follows
Directions
Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
Cumin Crema:
- 1 pint creme fraiche, Mexican crema or sour cream
- 1 tablespoon ground cumin
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
Red Onion Relish:
- 2 tablespoons canola oil
- 2 red onions, finely diced
- 1 tablespoon minced garlic
- 1 serrano chile, finely diced with seeds
- 1/4 cup freshly squeezed lime juice
- Salt and pepper
- 3 tablespoons finely chopped cilantro leaves
Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
Avocado Relish:
- 4 Haas avocados, peeled, pitted and chopped
- 1/2 cup red onion, minced
- 1/2 cup chopped cilantro leaves
- 2 serrano chiles, minced with seeds
- 2 limes, juiced
- Salt and pepper
In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
Fry Bread:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons dry milk powder
- 2 teaspoons salt, plus more for seasoning after frying
- 5 tablespoons cold vegetable shortening
- 1 1/2 cups water
- 2 cups canola oil, for frying
Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.
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