|2||tablespoons chile powder|
|2||teaspoons ground cumin|
|1||teaspoon each dried
oregano and thyme
|3||pounds boneless leg of lamb, trimmed of fat and silver skin, cut into ½-inch pieces|
|Salt and pepper, to taste|
|3||tablespoons vegetable oil|
|2||large onions, diced|
|1||medium eggplant. peeled and cut into ½-inch dice|
|2||cloves garlic, finely chopped|
|2||chipotle chiles in adobo, finely chopped|
|1||tablespoon adobe sauce|
|1½||cups beef broth|
|1||can (28 ounces) fire-
roasted diced tomatoes, with their juices
|2||cans (15 ounces each) white kidney beans, drained|
chocolate, finely chopped
|3||tablespoons 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.
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.
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”