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1
Heat the oil in a medium saucepan over high heat.
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2
Add the lamb, season with salt and pepper and cook until seared and brown on all sides.
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3
Remove the lamb to a plate with a slotted spoon.
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4
Red Onion Relish: Add the onions and garlic to the pan and cook until soft.
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5
Return the lamb, add the beer and cook until reduced.
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6
Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes.
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7
Add the beans and continue cooking for 15 minutes.
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8
Season with salt and pepper to taste.
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9
Combine all ingredients in a bowl.
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10
Let sit 30 minutes before serving.
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11
Combine all ingredients in a medium bowl.
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12
Let rest 30 minutes before serving.
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13
Combine all ingredients in a medium bowl.
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14
Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
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15
In a small saucepan, melt the butter.
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16
Add the onions and garlic and cook until soft.
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17
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro.
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18
Whisk in the butter mixture.
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19
In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar.
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20
Mix into the liquid mixture.
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21
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
