INGREDIENTS
2 tablespoons ghee or extra virgin olive oil
2 pounds American Lamb stew meat cut into small bite sized pieces (about 1/4 inch)
Kosher salt and pepper
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons coriander
2 tablespoons cacao powder (or unsweetened cacao powder)
1 1/2 teaspoons cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 bay leaf
1 cup beef or lamb broth
2 tablespoons tomato paste
28 ounces diced tomatoes
2 (15 ounce) cans kidney beans or mixture of kidney, black or pinto beans
2 ounces bittersweet chocolate, chopped
fresh cilantro, sliced jalapenos, and or sliced avocado for serving.
DIRECTIONS
1. Add 1 tablespoon ghee to a large pot or Dutch oven over medium-high heat.
2. Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid, and return pot to the stove.
3. Add remaining tablespoon of ghee to the pot. Place onions and garlic in the pot, cook until softened, about 3-4 minutes.
4. Add the spice mixture, bay leaf, cacao powder, and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.
5. Transfer the browned lamb back into the pot and stir to combine.
6. Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.
7. Remove lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through.
8. Remove bay leaf and season to taste with salt and pepper.
9. Serve with fresh cilantro, sliced jalapenos, and or avocado.
