11 corn (6 inch) tortillas
3 tablespoons blanched almonds
2 tablespoons sesame seeds
1/4 cup unsalted pumpkinseed kernels
1 1/2 pounds lean boned leg of lamb
cooking spray 1 cup chopped onion
2 tablespoons seeded jalapeno pepper — minced
3 garlic doves — minced
1 tablespoon chili powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 cup water
43 1/2 ounces no-salt-added whole tomatoes — undrained and
— chopped –3 cans 1 ounce sweet baking chocolate — chopped
45 ounces black beans — drained
–3 cans
1. Preheat oven to 350 oF. 2. Place 6 corn tortillas on a large baking sheet; b ake at 350 oF for 8 minutes or until crisp. Repeat procedure with remaining 5 t ortillas; set aside. 3. Place almonds and sesame seeds on a large baking sheet; bake at 350o for 5 minutes. Add pumpkinseed kernels; bake an additional 10 min
utes. 4. Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkinsee d kernels in a food processor; process until mixture is finely ground. Spoon mi xture into a bowl; set aside. 5. Trim far from leg of lamb; cut lamb into 3/4 i nch cubes. Coat a large Dutch oven with cooking spray, and place over medium-hi gh hear until hot. Add lamb cubes, and saute 5 minutes or until meat is lightly browned. Drain in a colander, and set aside. Wipe drippings from pat with a pa per towel. 6. Recoat pan with cooking spray; place over medium heat until hot. Add onion, jalapeno pepper, and garlic; saute 3 minutes. Add chili powder, cinn amon, cloves, and cumin; saute 1 minute. 7.! ! Place onion mixture in a food processor; add 1/2 cup water, and process until smooth. Return pureed onion mixture to Pan. 8. Place chopped tomatoes in Food p rocessor, and process until smooth. Pour pureed tomatoes into pan. Add ground t ortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly. 9. Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add black beans; cover and simmer 15 minutes. Serve with remaining toasted tortillas.
Per serving: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C.
CAL 351 (26% from fat); PRO 25.7 g; FAT 10.3 g (sat 2.8 g); CARB 41.3 g; FIB 5. 7 g; CHOL 45 mg; IRON 4.8 mg; SOD 304 mg; CALC 158 mg.