Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Tips You Should Know
- Roast the green chiles first to deepen their flavor and add a smoky touch.
- Use gloves when handling hot peppers to avoid skin irritation.
- Simmer gently to let the spices blend well without burning.
Ingredients 0/11
Why This Recipe Is A Must Try
Step 1
Preheat your oven’s broiler and moving the rack so it’s about 6 inches from the heat. Spread the tomatillos, onions, poblano peppers, and garlic out on a baking sheet. Pop them under the broiler and cook until the skins are nicely charred on one side. Flip everything over and broil the other side until it’s equally charred, which should take around 3 to 5 minutes per side.
Step 2
Once the veggies are cool enough to handle, peel off the root end and outer skin from the onion and garlic. Remove the stems and seeds from the poblano peppers as well. Working in batches, add some of the tomatillos, onions, peppers, garlic, chipotle peppers in adobo, beer, cumin, salt, and pepper to your blender — filling it about halfway. Pulse a few times to get things moving, then blend until smooth. Pour this mixture into your slow cooker.
Step 3
Heat the oil in a large pan and brown the lamb cubes on all sides, which should take about 5 minutes. Transfer the browned lamb to the slow cooker with the sauce. Cover and cook on high for 4 hours until everything is tender and flavorful.
