Los Gallos Green Chile Lamb Stew
Los Gallos Green Chile Lamb Stew from the Maverick Cookbook by Lynn Cline
A rich and hearty stew, spiked with red wine and bearing the heat of green chile.
Ingredients:
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless leg of lamb, cut into
1 1/2 inch cubes
4 tablespoons olive oil
2 onions, roughly chopped
4 cloves garlic, minced
2 pounds potatoes, peeled and chopped
6 cups chicken or beef broth
3 cups chopped Roasted Green Chile
1/2 red bell pepper, diced
Directions:
Put the flour in a wide, deep bowl and season with salt and pepper.
Dredge the lamb in the seasoned flour and set aside.
Heat the oil in a large heavy pot over medium heat and, working in batches, cook the lamb until well-browned all over, about 8-10 minutes.
Transfer meat to a separate bowl as it is browned.
Using the same heavy pot, cook the onions and garlic for about 1 minute.
Add the wine and stir to scrape the bottom of the pan to loosen any browned bits. Add the potatoes and broth.
Return the meat and any accumulated juice to the pot.
Bring to a boil, then reduce the heat and simmer until meat is tender enough to be pierced easily with a fork, about 1 hour.
Stir in the Green Chile and red bell pepper and cook for another 20 minutes.
Los Gallos Green Chile Lamb Stew from the Maverick Cookbook by Lynn Cline pg. 80
