240-300 on high or 480-540 on low in minutes
- 2 Tablespoons Dark Chocolate Balsamic Condimento
- 3 Tablespoons finely chopped cilantro
- 2 oz. bittersweet chocolate, finely chopped
- 30 oz. canned white kidney beans, cannellini or navy beans
- 28 oz. canned, diced tomatoes plus their juices, preferably not fire roasted
- 1-1/2 cups no-salt added beef broth
- 2 Tablespoons chili powder
- 1 Tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon each dried oregano and dried thyme
- 1/2 teaspoon ground cardamom
- 2 Tablespoons flour
- 3 pounds boneless leg of lamb, trimmed of fat and silver skin, cut into 1/2-inch pieces
- Sea salt and Freshly ground pepper
- 3 Tablespoons Cobrancosa EVOO
- 2 large yellow onions, diced
- 1 medium eggplant, peeled and cut into 1/2-inch squares
- 2 chipotles in adobo, finely chopped, plus 1 Tablespoon adobo
- 2 cloves garlic, minced
- Add the eggplant and onions to the skillet, stirring to coat with oil. Cook until lightly browned, about 4 minutes, and then add the garlic and chipotles. Cook about 30 seconds and then stir in the adobo and chili-powder spice mixture. Cook about 1 minute, then add the broth and tomatoes, stirring all until well-mixed. Cook about 5 minutes.
- Heat the oil in a large skillet over medium-high heat. Brown the lamb pieces, working in batches so the lamb won't be crowded as it cooks. As lamb is finished, add the pieces to the slow cooker.
- Season the lamb with salt and pepper to taste.
- In a small bowl, combine the spices: chili powder, ground coriander, ground cumin, dried oregano, dried thyme, ground cardamom and flour and mix together well.
- Transfer everything to a crock-pot. Cover and cook for 4-5 hours on HIGH or 8-9 hours on LOW. The lamb should be falling apart.
- Stir in the beans. Cover and cook until they are warmed up.
- Right before serving, add the chocolate, cilantro, and the Dark Chocolate Balsamic Condimento, waiting for the chocolate to melt, and then give one last stir.