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Spicy Chipotle Lamb and Barley Stew with Black Beans and Cilantro
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 pound lamb stew meat, cubed
  • 3/4 cup pearl barley
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 chipotle peppers in adobo sauce, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides for even flavor.
  • Stir in the diced onion and minced garlic. Cook until the onion softens.
  • Add the minced chipotle peppers and ground cumin. Cook for one minute to release their aroma.
  • Pour in the diced tomatoes with their juice and the beef broth. Bring the mixture to a simmer.
  • Add the pearl barley. Cover the pot and simmer for 45 minutes, stirring occasionally.
  • Stir in the rinsed black beans and cook for another 15 minutes until the barley is tender.
  • Season with salt and black pepper to taste. Ladle into bowls and top with the chopped cilantro.

Notes

Rinse the barley well before adding it to remove excess starch and keep the stew from becoming too thick. For milder heat, use only one chipotle pepper and add a little extra broth if needed. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife