Lamb-Stuffed Chilies With Tomato Puree

15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Lois Ellen Frank, James Beard Award-winning "Foods of the Southwest Indian Nations," c Tribune my adaption to make it gluten free"

Original is 6 servings
  • TOMATO SAUCE & TOPPING

Nutritional

  • Serving Size: 1 (278.9 g)
  • Calories 301.7
  • Total Fat - 18.5 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 41.4 mg
  • Sodium - 144.4 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 4 g
  • Sugars - 6.1 g
  • Protein - 12.3 g
  • Calcium - 44.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Roast the chilies, turning often, on a stove-top grill until charred on all sides, about 15 minutes; cover and let steam, then peel. Cut off stem; slice chilies lengthwise, Remove seeds.

Step 2

Heat the oil in a large skillet over medium heat.

Step 3

Cook onions, stirring, until translucent, about 4 minutes.

Step 4

Add the ground lamb; cook, stirring, until browned, about 15 minutes.

Step 5

Drain off the excess fat.

Step 6

Add tomatoes, garlic, bay leaf, rice , tarragon, salt, thyme and pepper. Reduce heat to simmer; simmer 15 minutes. Cool. take out bay leaf.

Step 7

Meanwhile, for the tomato sauce, heat oil in a saucepan over medium-low heat.

Step 8

Cook garlic, stirring, 1 minute.

Step 9

Add the tomatoes; cook, stirring often, until the liquid evaporates and the sauce is reduced, 15 minutes.

Step 10

Pour sauce through fine sieve. Keep warm.

Step 11

Heat oven to 350 degrees.

Step 12

Spread chilies open on a work surface. Top each with lamb mixture. Close chilies around lamb.

Step 13

Place the stuffed chilies open-side down on an oiled baking pan. Bake until hot, about 10 minutes.

Step 14

Serve with the tomato puree.

Step 15

Garnish with sour cream.

Tips & Variations


No special items needed.

0 Reviews

You'll Also Love