Lamb Chili With Mushrooms Rick Bayless Recipes

Steps:

• Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
• While the garlic is roasting, stem and seed the chiles.
• Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
• In a few seconds, when they crackle, flip them and press down to toast the other side.
• In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
• Drain.
• In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
• Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
• With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
• Heat the oil in a 4-quart pot over medium-high heat.
• When hot, add the lamb and brown thoroughly, about 8 minutes.
• Add the chile puree and stir for about 5 minutes as the mixture thickens.
• Stir in beef broth and simmer until lamb is tender, about 2 hours.
• Add mushrooms, epazote, hot sauce and masa harina.
• Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
• Taste and season with salt.

Steps:

• Heat the oil in a medium saucepan over medium heat.
• Add onion and garlic and sauté until just translucent, about 3 minutes.
• Add the chillies and cook for one minute.
• Add the lamb and cook until it is browned.
• Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
• Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.

Steps:

• Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
• When onions are soft and meat browned; drain well.
• Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
• Sauté for 1 to 2 minutes.
• Add tomatoes and beans; bring soup to a boil.
• Reduce heat, simmer for 15 minutes.
• Ladle into bowls and garnish with toppings.