Lamb Chili With Mushrooms (Rick Bayless)

photo by Outta Here


- Ready In:
- 4hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 16 whole garlic cloves, unpeeled
- 12 large dried pasilla peppers (about 4 oz total)
- 2 teaspoons dried Mexican oregano
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 2 lbs lamb shoulder, cut into 1 inch cubes
- 3 cups beef broth
- 1 1⁄2 lbs assorted mushrooms (I use crimini, shitake & oyster)
- 1⁄4 cup thinly sliced epazote or 1/4 cup cilantro
- 1 tablespoon hot sauce, to taste
- 3 tablespoons masa harina or 3 tablespoons all-purpose flour
- salt
directions
- 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.
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RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.