Mexican Lamb & Peppers

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs lean boneless lamb, cut into 1 inch cubes
• 2 tablespoons oil
• 1 large onion, sliced thinly and separated into rings
• 4 garlic cloves, minced
• 4 anaheim chilies (or any other hot pepper you love) or 2 (4 ounce) cans diced chili peppers, remove seeds & membrane (or any other hot pepper you love)
• 6 tomatillos, peeled & chopped
• 1 cup chicken broth
• 1 large tomato, chopped
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons fresh lime juice
• 2 tablespoons slivered roasted almonds
• hot cooked rice

Recipe

• 1 brown the lamb in the oil and set aside.
• 2 add the onion, garlic and cumin.
• 3 cook until the onions are transparent.
• 4 return the meat to the pan.
• 5 add peppers.
• 6 stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
• 7 bring to a boil, simmer covered about 1 1/2 hours.
• 8 uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
• 9 stir in the lime juice.
• 10 serve over cooked rice, sprinkle with the toasted almonds.