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3 large ripe avocados, peeled, pitted, diced 7 TBS fresh lime juice
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1/4 cup finely chopped red onion 6 TBS chopped fresh cilantro 3
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jalapeno chiles, seeded, minced Salt and pepper to taste Bring stock
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to a boil in heavy medium saucepan. Remove from heat. Add ancho
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chiles. Cover and let stand until soft, about 30 min. Transfer ancho
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chiles and 2 cups stock to processor or blender, add chipotle chiles
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and puree the lot of them! Stir into remaining stock and set aside.
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Heat 1/4 cup oil in large Dutch Oven or covered pot over high heat
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and add lamb meat and reserved bones in batches. Cook until meat is
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brown about 3 min. per batch. Transfer to bowl using slotted spoon.
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Add remaining 2 TBS oil to Dutch oven and saut=E9 onions and garlic
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for 3 min. Return meat, bones and juices accumulated in bowl to
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Dutch oven. Add your brew and simmer for 10 min. Have a brew. Add
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stock mixture, tomatoes, chili powder and cumin and simmer until lamb
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is tender, about 1 hr., 10 min. Mix beans and lime juice into chili.
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Season with salt and pepper. Mix all of your avocado ingredients in
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a bowl just prior to serving. Serves 8. Note: Lamb bones add flavor
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to the stock. Ask the butcher to bone a Leg of Lamb and cut the bones
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into 2 inch pieces and the meat into 3/4 inch cubes, leaving off as
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much fat as possible (unless you're into that fat thing ... which is
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okay).
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