Ingredients:
- 1 White Onion, roughly chopped.
- 3 1/2 pounds of lamb chuck roast (roughly chopped and deboned and fat removed)
- Smokey BBQ Blend (http://drummingupabettermeal.blogspot.com/2015/07/bbq-spice-blends-i-love.html)
- 1 dried Limon Chili
- 1 dried Guajillo Chili
- 1 dried panca seco chili
- 1 dried cascabel chili
- 6 cups water
- 3 tablespoons coconut oil
- 6 tablespoons Black Strap Molasses
- Start with the bones and fat from the lamb chuck roast and add 3-4 cups water enough to cover and a splash of apple cider vinegar. low boil for 30 minutes to make a quick bone broth. Once done remove bones and fat.
- In another pot add the dried chilis and 3-4 cups water and low boil for 60 minutes.
- Immersion blend the chili
- Add the Molasses and quick immersion blend and let sit for 30 minutes
- Combine the bone broth and the chili sauce.
- In a pan bring the coconut oil to het and once ready to start frying add the chopped lamb.
- Brown lamb for 5 minutes until a good sear on all sides.
- Add in the sauce and the rough chopped onions.
- Mix well
- Reduce heat to just above a simmer and cover for 1 hour.
- Enjoy and Serve over Baked Potato or Rice.