Southwestern Lamb Stew

Ingredients

• 12 ounce beer 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons chipotle sauce canned finely chopped
• 14.5 ounce canned tomatoes diced undrained canned
• 1 teaspoon chili powder 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 2 pounds lamb stew meat trimmed
• 0.8 cup less-sodium beef broth 
• 5.5 cups onion vertically sliced ( 1 large)
• 0.5 teaspoon salt 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Sprinkle lamb with salt and pepper.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
4. Add lamb; cook 8 minutes, browning on all sides.
5. Remove lamb from pan; set aside.
6. Add onion to pan; saut 5 minutes or until golden brown.
7. Add broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in chiles and the next 5 ingredients (through beer). Return lamb to pan; bring to a boil. Cover and bake at 350 for 1 hour and 15 minutes or until lamb is tender.
8. Sprinkle with cilantro.