INGREDIENTS
2 Tablespoons olive oil
2 pounds boneless leg of American lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
2 chipotles in adobo sauce, chopped
1 Tablespoon garlic powder
2 teaspoons cumin
2 teaspoons oregano
2 Tablespoons tomato paste
2 cups salsa (any style you prefer)
2 cups beef stock
12 ounces light beer
2 Tablespoons cilantro, minced
Hot sauce, to taste (optional)
Lime Crema
¾ cup sour cream
2 Tablespoons cilantro, minced
1 lime, zested and juiced
Salt, to taste
For Serving
Cooked Rice
Cilantro
Diced Red Onions
Lime Wedges
Hot Sauce
DIRECTIONS
Season the lamb with salt and pepper.
In a large dutch oven or heavy pot, add the oil over and heat over medium-high heat.
Add half the lamb and brown, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.
Add the onion to the empty pot and saute until softened, 4-5 minutes. Stir in the chipotles, garlic powder, cumin and oregano and saute until fragrant, about 30 seconds. Add the tomato paste and stir to combine.
Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.
Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired. USDA recommends lamb reach a minimum internal temperature of 145F with a 3 minute resting period.
While the stew simmers, make the lime crema. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.
To Serve:
Serve with rice, red onions, cilantro and a dollop of the lime crema. Enjoy!
