lamb stew in green salsa (guisado de puerco con tomatillos)

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 (3 pound) boneless lamb shoulder roast, trimmed of excess fat and cut into 1-inch cubes
• 2 tablespoons olive oil, or more if needed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped fresh tomatillos
• 1 (7 ounce) can diced green chiles, drained
• 2 fresh jalapeno peppers, seeded and chopped
• 2 teaspoons dried marjoram
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 1 pinch salt, or to taste (optional)
• 2 tablespoons sour cream, divided
• 6 sprigs cilantro

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 50 mins


• stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. place the cubed lamb into the mixture, and stir well to coat the meat with the seasonings.
• heat the olive oil in a large, heavy pan or dutch oven over medium-high heat until the oil shimmers. working in batches if necessary, place the meat into the hot pan in a single layer. pan-fry the lamb until brown on all sides, about 15 minutes. remove the lamb to a bowl, and cover to keep warm.
• cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. check seasoning and add 1 pinch of salt to taste, if needed. cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.