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1
Preheat oven to 350F (180C).
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2
Place 6 corn tortillas on a largebaking sheet; bake for 8 minutes or until crisp.
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3
Repeat procedure with remaining 5 tortillas; set aside.
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4
Place almonds and sesame seeds on a large baking sheet; bake for 5 minutes.
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5
Add pumpkinseed kernels; bake an additional 10 minutes.
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6
Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkin seed kernels in a food processor; Spoon mi xture into a bowl; set aside.
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7
Trim far from leg of lamb; cut lamb into 3/4 i nch cubes.
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8
Coat a large Dutch oven with cooking spray, and place over medium-hi gh hear until hot.
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9
Add lamb cubes, and saute 5 minutes or until meat is lightly browned.
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10
Drain in a colander, and set aside.
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11
Wipe drippings from pat with a pa per towel.
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12
Recoat pan with cooking spray; place over medium heat until hot.
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13
Add onion, jalapeno pepper, and garlic; saute 3 minutes.
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14
Add chili powder, cinn amon, cloves, and cumin; saute 1 minute.
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15
Place onion mixture in a food processor; add 1/2 cup water.
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16
Return pureed onion mixture to Pan.
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17
Place chopped tomatoes in Food p rocessor, and process until smooth.
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18
Pour pureed tomatoes into pan.
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19
Add ground teaspoon ortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly.
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20
Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring occasionally.
