Texican Shredded Lamb

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 1/4 cup vegetable oil
• 1 large onion, chopped
• 1 large jalapeno pepper, minced (with seeds)
• 2 lbs lamb shoulder, cut into 2 inch cubes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon ground cloves
• 1 pinch ground allspice
• 3 large garlic cloves, minced
• 2 tablespoons tomato paste
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 cups beef stock or 2 cups canned low sodium beef broth
• 2 cups chicken stock or 2 cups canned low sodium chicken broth
• 2 bay leaves, crumbled
• 1/4 cup chopped cilantro

Recipe

• 1 heat oil in heavy dutch oven over medium heat.
• 2 add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
• 3 add lamb and stir until brown on all sides, about 7 minutes.
• 4 mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
• 5 add garlic and tomato paste and cook 3 minutes.
• 6 stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
• 7 uncover and simmer until lamb is tender and shreds easily, about 1 hour.
• 8 remove lamb from liquid using slotted spoon and set aside.
• 9 increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
• 10 shred lamb using fingers; mix into sauce.
• 11 (can be prepared 2 days ahead. cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
• 12 spoon into serving bowl and sprinkle with cilantro.