Note: Some of the best flavors of the cooking of New Mexico show up in this stew. The green chile melts into a smooth, fiery sauce, sweetened by carrots and bolstered by potatoes. For a more intense lamb taste, deeply brown lamb bones and trimmings in a bit of oil, then add chicken stock. Let it simmer for a half-hour for a richer-flavored stew.
1 pound boneless lamb, preferably shoulder, cut in cubes
Bacon drippings or vegetable oil, or combination
1 large onion, sliced
3 cloves garlic, smashed
1 cup peeled, seeded, chopped tomatoes, about 2 large tomatoes
1 cup roasted, peeled, chopped green chiles, or to taste
12 baby potatoes, halved, about 1 pound
2 large carrots, peeled and sliced
1 1/2 cups beef broth
Freshly ground pepper
Dredge lamb lightly in flour and shake to remove excess. Heat 2 tablespoons bacon drippings over medium-high heat in heavy-bottomed skillet. Add meat and brown, being careful not to crowd pan. This may be done in more than 1 batch and may take additional bacon drippings. When meat is thoroughly browned on all sides, remove to plate and set aside.
When all meat is browned, reduce heat to low and add another tablespoon of bacon drippings to skillet. Add onion and stir to coat. Cook, covered, over low heat until onion is tender, about 10 minutes. Add garlic, cover, and continue cooking until onion is lightly browned and very tender.
Add tomatoes and chiles to onion mixture and stir to combine. Add potatoes and carrots. Return meat to pan and add enough beef broth to barely cover meat. Cover and bake at 300 degrees until lamb is tender and vegetables are cooked through, about 1 hour, depending on size of lamb cubes. Season to taste with salt and pepper. Makes 6 servings.
Each serving contains about:234 calories; 319 mg sodium; 37 mg cholesterol; 11 grams fat; 20 grams carbohydrates; 14 grams protein; 0.90 gram fiber.Copyright © 2015, Los Angeles Times