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Recipe

Recipe for slow-cooker chocolate lamb chili

Serves 6

2tablespoons chile powder
1tablespoon ground
coriander
2teaspoons ground cumin
1teaspoon each dried
oregano and thyme
½teaspoon ground
cardamom
2tablespoons flour
3pounds boneless leg of lamb, trimmed of fat and silver skin, cut into ½-inch pieces
Salt and pepper, to taste
3tablespoons vegetable oil
2large onions, diced
1medium eggplant. peeled and cut into ½-inch dice
2cloves garlic, finely chopped
2chipotle chiles in adobo, finely chopped
1tablespoon adobe sauce
cups beef broth
1 can (28 ounces) fire-
roasted diced tomatoes, with their juices
2cans (15 ounces each) white kidney beans, drained
2ounces bittersweet
chocolate, finely chopped
3tablespoons chopped fresh cilantro

1. Have on hand a 6-quart slow cooker.

2. In a bowl, mix the chile powder, coriander, cumin, oregano, thyme, cardamom, and flour.

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3. Sprinkle the lamb all over with salt and pepper. In a large skillet over medium-high heat, heat the oil. Brown the lamb in two batches, transferring each batch to the slow cooker when browned.

4. Add the onions and eggplant to the skillet and cook, stirring often, for 5 minutes. Add the garlic and chiles and cook 30 seconds more. Stir in the adobo sauce and the spice mixture. Cook, stirring, for 1 minute. Stir in the broth and tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 5 minutes. Pour the sauce over the lamb.

5. Cover the cooker and cook on high for 4 to 5 hours, or on low for 8 to 9 hours, or until the lamb is tender when pierced with a fork.

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6. Stir in the white beans and warm the stew until they are heated through. Stir in the chocolate and cilantro until the chocolate melts.

Adapted from “Cooking Slow”

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