Lamb Chili with Masa Harina Dumplings

Name: Lamb Chili with Masa Harina Dumplings
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 1 teaspoons black pepper; 177 milliliters well-shaken buttermilk; 3 Tbsps finely chopped canned chipotle chiles in adobo; 71 grams 10 dried mild New Mexico chiles; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh cilantro; 4 garlic cloves, minced; 2 teaspoons ground cumin; 1 kilograms boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces; 177 milliliters masa harina (corn tortilla mix); 473 milliliters large onion, chopped; 2 teaspoons dried oregano, crumbled; 0 teaspoons salt; 1 teaspoons salt; 2 Turkish bay leaves or 1 California; 3 Tbsps lard or vegetable oil; 1 liters water; 59 milliliters chilled lard or unsalted butter, cut into small pieces

Lamb Chili with Masa Harina Dumplings might be just the main course you are searching for. One portion of this dish contains about 26g of protein, 13g of fat, and a total of 293 calories. This recipe serves 8. It is perfect for The Super Bowl. Head to the store and pick up water, baking soda, lamb shoulder, and a few other things to make it today. To use up the baking powder you could follow this main course with the Simple Raspberry Lemon Cake as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

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 pure in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force pure through a fine-mesh sieve into a bowl. Reserve pure.

Ingredients you will need

Dried Chili Pepper

Chili Pepper

Seeds

Water

Equipment you will use

Colander

Sauce Pan

Blender

Sieve

Bowl

Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt.

Ingredients you will need

Pepper

Lamb

Salt

Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch.

Ingredients you will need

Lamb

Lard

Equipment you will use

Frying Pan

Pot

Transfer to a bowl.

Equipment you will use

Bowl

Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes.

Ingredients you will need

Bay Leaves

Garlic

Onion

Lard

Salt

Equipment you will use

Pot

Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile pure and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes.

Ingredients you will need

Chipotle Chiles

Oregano

Chili Pepper

Cumin

Equipment you will use

Pot

Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.

Ingredients you will need

Water

Lamb

Equipment you will use

Bowl

Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal.

Ingredients you will need

Baking Soda

Masa Harina

All Purpose Flour

Lard

Salt

Equipment you will use

Blender

Bowl

Add buttermilk, stirring just until dough is moistened (do not overmix).

Ingredients you will need

Buttermilk

Dough

Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes.

Ingredients you will need

Bay Leaves

Chili Pepper

Dough

Sprinkle with cilantro.

Ingredients you will need

Cilantro

Cooks' note:Chili is best when made at least 1 day ahead, without dumplings and cilantro, and can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard fat from surface and reheat stew before adding dumplings and sprinkling with cilantro.

Ingredients you will need

Cilantro

Chili Pepper

Stew

Equipment

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Campo Viejo Cava Brut rosé with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.