Caribbean Lamb Bowl

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 4 -6 tomatillos, quartered
• 1 1/2 cups fresh pineapple, chopped
• 1/2 cup onion, chopped
• 1/2 cup fresh cilantro leaves, lightly packed
• 1/4 cup fresh lime juice
• 1 jalapeno, chopped
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt (second measurement)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 lb lamb tenderloin, trimmed, cut in 1 1/2-inch cubes
• 1/2 lb kielbasa, cut into 8 pieces
• 2 tablespoons garlic, minced
• 1/4 cup fresh lime juice

Recipe

• 1 blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
• 2 remove husk, drain and rinse in cold water.
• 3 pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
• 4 cover and chill.
• 5 blend spices.
• 6 toss trimmed lamb with spice mixture.
• 7 heat oil in a large saute pan over medium-high heat.
• 8 saute lamb for 5 minutes, stirring occasionally.
• 9 stir in kielbasa and garlic.
• 10 saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
• 11 deglaze with lime juice and boil until syrupy, 1-2 minutes.
• 12 serve with black beans and rice, and top with tomatillo salsa.