Grass-fed Lamb Chili Verde Recipe
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 2 hours
Tender bites of New Zealand grass-fed lamb slow cooked to perfection with spices, chiles and beer makes this chili verde recipe from Foodness Gracious a comfort food staple.
- 3 1/2 - 4 lb. New Zealand grass-fed lamb shoulder (Tip: Look for the Taste Pure Nature logo)
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 cup IPA beer
- 1 cup chicken or beef broth
- 1 medium onion, roughly chopped
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 7 oz cans whole chiles, drained and roughly chopped
- 1 15 oz can black beans, drained and rinsed
- 1 teaspoon cornstarch (optional)
- 1 teaspoon water (optional)
- Jasmine or long grain rice, prepared per package instructions
- Fresh cilantro
- 1. Preheat oven to 350° F.
- 2. Trim any excess fat from lamb shoulder and cut into 1-inch cubes. Toss the lamb cubes in flour.
- 3. In a large pot or Dutch oven, heat olive oil until hot. Working in batches, add the lamb to the hot oil and quickly sear to brown. Transfer seared lamb to a plate.
- 4. Add beer and deglaze the pot by scraping all the bits from the bottom. Transfer lamb back into the pot. Add broth and stir. Add onion and spices and stir well, then add chopped chiles and black beans.
- 5. Cook covered in the oven for 2 hours.
- 6. After two hours, stir the lamb. If you prefer a thicker sauce, dissolve cornstarch in water and add to the lamb, stirring well.
- 7. Serve with rice and fresh cilantro.