Lamb-Stuffed Chilies With Tomato Puree
Recipe: #18454
April 11, 2015
Categories: Lamb/Mutton, Rice, Brown Rice, Native American, Sunday Dinner, Gluten-Free No Eggs, Non-Dairy, more
"Lois Ellen Frank, James Beard Award-winning "Foods of the Southwest Indian Nations," c Tribune my adaption to make it gluten free"
Ingredients
-
-
-
- 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
No special items needed.