Ingredients: |
Ingredients: 3 lbs boneless lamb shoulder (trimmed of excess fat & cut into 1-1/2 inch slices)
3 T. Flour
1/4 Veg. Oil
1-1/2 T. Finely chopped onions
1 tsp. Chopped garlic
2 cups water
2 cans hominy (14 oz)
6 small fresh hot chilies (stemmed, seeded & finely chopped), or use canned
6 T. Finely chopped parsley
6 whole juniper berries (optional, pulverized)
2 tsp. Dried oregano
2 tsp salt
1/4 tsp pepper
Sour cream
Monterrey Jack Cheese
Flour Tortillas
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Directions: |
Directions:Stew can be made on top of stove or in oven as per instructions!
1. Preheat oven to 350º ( if using baking method).
2. Pat cubes of lamb dry with paper towels. Then roll meat in flour to coat all sides evenly with flour. In a heavy skillet or Dutch oven, heat oil over high heat until light haze forms above it. Brown lamb in hot fat, 7 or 8 pieces at a time, turning cubes frequently and regulating the heat so they color deeply and evenly without burning. As they brown, transfer to a holding plate.
3. Add onions and garlic to the fat remaining in skillet (or add a little if needed), and stirring frequently, cook over moderate heat for about 5 minutes, or until soft and translucent but not brown. Pour in water and bring to a boil over high heat, scraping brown particles that cling to the bottom. If using different Dutch oven or dish, pour contents over lamb, if using same Dutch oven, return lamb to pan.
4. Stir in hominy and it's liquid, chilies, 4 T. of parsley, crushed juniper berries, oregano, salt & pepper.
5. Bring to a boil, then cover and place in oven for 1-1/2 hours. If cooking on stove top, cook over medium-low for same time period, checking often and lower temperature if necessary.
Taste stew for seasoning. Serve with flour Tortillas, sour cream and Jack cheese. |
This recipe for Zuni Green Chili Stew is from