*  Exported from  MasterCook  *
 
                              SPICY LAMB CHILI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chili                            Archived
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           To 4 servings
    1 1/4   lb           Boneless lamb shoulder, cut
                         -into 3/4- to 1-inch pieces
                         All purpose flour
    2       tb           Olive oil
      1/2   c            Chopped shallots
    8       lg           Garlic cloves, chopped
    2       tb           Sweet Hungarian paprika
    1       t            Hot Hungarian paprika
    1       tb           Ground cumin
    1 1/2   c            Canned beef broth
    1       t            Instant coffee powder
    1       t            Dark brown sugar
    1       ea           15-ounce can pinquitos or
                         -pinto beans, rinsed,
                         -drained
 
   Season lamb with salt and pepper. Coat lamb with
   flour, shaking off excess. Heat oil in heavy large
   saucepan over high heat. Add half of lamb and saute
   until brown, about 8 minutes. Transfer lamb to bowl.
   Repeat with remaining lamb, scraping up any browned
   bits. Reduce heat to medium-low. Add shallots and
   garlic and saute 5 minutes. Return lamb and any juices
   to pan. Mix in both paprikas and cumin, then broth,
   coffee and sugar. Bring chili to boil, scraping up
   browned bits. Reduce heat to low. Cover and simmer
   until lamb is tender, about 50 minutes. Add beans;
   simmer uncovered until chili thickens, about 5
   minutes. Serve hot SPICY LAMB CHILI
  
 
 
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