MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Birria w/Barley & Dried Plums
 Categories: Lamb/mutton, Vegetables, Stews, Chilies, Citrus
      Yield: 4 Servings
 
  1 1/2 lb Lean boneless lamb
     29 oz (2 cans) chicken broth
 14 1/2 oz Can fire-roasted diced
           - tomatoes; undrained
      1 md Onion; chopped
    1/2 c  Regular (not quick-cooking)
           - barley
    1/2 c  Dried plums; quartered
    1/4 c  Dry red wine
      2 ts Ground ancho chile
      3 cl Garlic; minced
      1 ts Ground pasilla chile
           +=OR=+
    1/2 ts Ground chipotle chile
    1/2 ts Salt
    1/2 ts Ground ginger
    1/4 ts Ground cinnamon
    1/8 ts Ground cloves
      1    Plum tomato; chopped
           Snipped fresh parsley or
           - cilantro
           Crisp Tortilla Strips
           Lime wedges
 
  Trim fat from meat. Cut meat into 1" cubes. In a 3 1/2 to
  4 quart slow cooker combine meat, broth, tomatoes, onion,
  barley, plums, wine, ancho chile pepper, garlic, pasilla
  chile pepper, salt, ginger, cinnamon, and cloves.
  
  Cover and cook on low-heat setting for 8 to 10 hours or on
  high-heat setting for 4 to 5 hours.
  
  Serve in bowls. Top servings with tomato, parsley, and
  tortilla strips. Serve with lime wedges.
  
  Makes 4 servings
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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