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Carnera Con Chile Verde




Source of Recipe


Mexico


List of Ingredients




1 1/2 pound of fresh, Lamb
4 C broth
1 large spanish onion, chopped
2 cloves garlic minced
2 tsp oregano
1 tsp coriander
6 green chilies, roast, peel and seed
a sprinkle of flour


Recipe



Place the meat, in 1 piece, in the cooled broth, bring to a boil and skim. reduce heat and simmer until meat is tender.
Cut the meat in cubes and reserve. remove fat from the broth, and add all but the meat. Do a 50 percent reduction of the stock, stirring and swirling the pan so as not to scorch the flour to the pan. Return lamb to pan and bring back to heat. Serve on rice or boiled potatoes with a salad and plenty of tortillas.