Lamb Chili with Masa Harina Dumplings

Lamb Chili with Masa Harina Dumplings
Photo by Mikkel Vang

Ingredients

  • 2 teaspoons ground cumin
  • 5 cups water
  • ½ teaspoon black pepper
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons lard or vegetable oil
  • 1 ¼ teaspoons salt
  • + 13 more ingredients
    • 3 ¼ pounds boneless lamb shoulder, trimmed
    • ¾ cup masa harina (corn tortilla mix)
    • 10 dried mild New Mexico chiles (2 1/2 to 3 oz)
    • 4 garlic cloves
    • 2 Turkish bay leaves or 1 California
    • ¼ cup lard or unsalted butter
    • 2 tablespoons fresh cilantro
    • 1 ½ teaspoons dried oregano
    • ¾ cup buttermilk
    • 3 tablespoons canned chipotle chiles in adobo
    • ¼ cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 large onion

Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending ho...

View full recipe at Epicurious

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