Ingredients
1 pound lamb stew meat, cut into 1-inch pieces2 tablespoons canola oil, divided1 large onion, chopped1 large sweet yellow pepper, chopped4 garlic cloves, minced1 can (30 ounces) black beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium beef broth1 tablespoon dried oregano1 tablespoon chili powder1 tablespoon brown sugar2 teaspoons Worcestershire sauce1 teaspoon ground cumin1/2 teaspoon fennel seed, crushedSliced green onions, chopped tomatoes and corn chips, optional
Preparation
In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside.
In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan.
Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired.
