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1
Heat the oil in a medium saucepan over high heat.
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2
Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides.
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3
Remove the lamb to a plate with a slotted spoon.
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4
Add the onion to the pan and cook until soft.
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5
Add the garlic and cook for 1 minute.
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6
Add the tomatoes, chipotle, and spices.
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7
Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened.
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8
After 30 minutes, check seasoning and add honey.
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9
During the last 15 minutes, add the cinnamon and cooked beans.
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10
Season with salt and pepper, to taste.
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11
Sprinkle with chopped cilantro.
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12
Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish.
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13
Serve with fry bread on the side.
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14
Whisk together ingredients in a bowl.
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15
Season with salt and pepper, to taste.
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16
Cover and refrigerate for at least 1 hour before serving.
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17
Heat oil in a large saute pan over high heat.
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18
Add the onions, garlic, and chile to the pan and cook until soft.
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19
Add the lime juice and season with salt and pepper.
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20
Remove from the heat and stir in the cilantro.
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21
In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper.
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22
Fold until incorporated.
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23
Combine flour, baking powder, milk powder, and salt in a large bowl.
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24
Cut the shortening in until the mixture is crumbly.
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25
Add the water and mix until the dough comes together.
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26
Place on a lightly floured surface and knead lightly until smooth.
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27
Cover with a dishcloth and let sit at room temperature for 1 hour.
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28
Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
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29
Divide the dough into 8 pieces and roll each piece out into a 4-inch circle.
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30
Fry the bread in the hot oil until golden brown on both sides.
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31
Remove to a sheet pan lined with paper towels and season with salt.
