I first wanted to make a curry with the lamb cubes I got from Lava Lake Lamb, but when it was time to cook it, I actually wasnt in the mood for Indian. I wanted something more Mexican spiced, so the idea for this dish sort of came from me cooking the lamb the way I would make curry, but just with different spices! On Sunday nights at my place, we always eat spicy, so I decided to base the sauce on the habanero flavor I have been craving lately.
The spice blend.
I am obsessed habaneros right now. Not just the heat, but the very unique and delicious flavors!
The great lamb from Lava Lake.
Onions, celery, and carrot, followed by the garlic and habanero.
Spices in next.
Beer goes in, then the seared lamb pieces.
After about an hour of cooking, the potatoes go in. Some sweet and some regular.
A little sour cream on top cools the dish a bit.
Very tasty! Very spicy! The lamb was tender and delicious, the sauce was deep, savory and had that unique habanero zing.
Thanks again to Lava Lake Lamb! If you are looking for lamb for your Christmas dinner, you should consider ordering form them. They are offering my readers 10% off orders of $150 or more with the coupon code LLLblog12
On my new heat index, this dish reached a 6.5 out of 10. Which is very hot!
1 tablespoon ancho powder
1 tablespoon chipotle powder
1 tablespoon smoked paprika
1 1/2 tablespoons cumin
1/2 tablespoon pepper
1/2 tablespoon coriander
1/2 teaspoon clove
1/2 teaspoon cinnamon
Mix the above spices to make the spice blend.
5 cloves garlic
2 ribs of celery
1/4 cup Worcestershire
1.5 lbs lamb
1 sweet potato
1 tablespoon flour
2 tablespoons agave nectar
Cut the carrots, onion, and celery nice and chunky. Mince the garlic and habaneros (with all the seeds if you want it hot, take some seeds out for a more medium sauce). Chunk up the potatoes. Cut the lamb into 1 inch cubes. Sear the lamb in some oil on all sides in a few batches and remove from the pan. Add in the celery, carrots, and onion and saute for 5 minutes. Add the garlic and habaneros to the pan. 2 minutes later, add some more oil if it looks dry in the pan, and add about 3/4 of your spice blend and the flour. Stir to get the flour nicely mixed in. 1 minute later add the beer. Make sure to scrape the bottom of the pan to get all the nice browned bits. Fill the beer can with water and add to the pot. Add the worcestershire and agave, and put the lamb back in. simmer for about an hour. Add the potatoes. Taste and add more of the spice blend if you need it. Simmer another hour and serve with rice.