Lamb Chili

Ingredients
Lamb chunks for stew, 1 lb
1 onion, diced
1 poblano chili, diced
1 jalapeno, diced
Rotel Lime & Cilantro Tomatoes, 2 cans 10 oz each
Handful of cilantro leaves, chopped
Handful of cilantro stems, minced
1 cup broth, beef or vegetable
2 tsp chili powder
2 tsp cumin
2 tsp garam masala
1 can of white beans

Directions
Gently saute the meat in oil over low-medium heat until exterior is browned.
Add onions, peppers, and cilantro stems. Saute until onions have softened and are translucent.
Add the spices to the mixture, stir to coat thoroughly until aromatic, about one minute
Dump in the diced tomatoes and broth. Stir to mix well, let simmer covered for 25 minutes.
Gently stir in the beans, careful not to smash them. Simmer for another 5 minutes.
Sprinkle with the cilantro leaves and serve.

Because of the jalapeno, this dish can be a bit spicy. You might enjoy adding a dollop of sour cream or plain yogurt to your bowl to cut the heat and brighten the dish a little.

This photo probably isn't the best representation of the dish, sadly. It's the last serving from the pot, so it has extra broth.

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