Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
Combine all ingredients in a bowl. Let sit 30 minutes before serving.
Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
Combine all ingredients in a medium bowl.
Blue Corn Muffins:
Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.