Prep Time
10 MIN
Cook Time
8 HRS
Total Time
8 HRS, 10 MIN
Servings
6
Ingredients
2.5 lbs boneless American lamb shoulder, sliced into 1-inch cubes
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1 tsp dried oregano
Kosher salt and pepper to taste
1 yellow onion, diced
3 jalapenos, diced
4 garlic cloves, diced
2 cans red enchilada sauce
4 cups chicken broth
1 can black beans
1 cup cooked rice
2 to 3 tbsp fresh lime juice
Tortilla chips
Garnish: cilantro, avocado, green onions, sour cream, tortilla chips
Directions
Place the American lamb shoulder on a baking sheet. In a small bowl combine chili powder, paprika, cumin, coriander, garlic powder, oregano, salt, and pepper. Take the seasoning and seasoning the lamb shoulder.
Next, place onion, jalapenos, and garlic in the bottom of a slow cooker followed by the lamb shoulder. Pour the enchilada sauce over the lamb followed by the chicken stock
Cook on low for 7 to 8 hours or high for 4 to 6 hours. ***optional note: remove the lamb shoulder from the slow cooker and shred. Put the lamb shoulder back into the slow cooker *** If you don’t want to shred, simply leave the lamb shoulder in the slow cooker and stir in the rice,black beans, and fresh lime juice. Stir everything together.
Divide the soup among several bowls and top with crushed tortilla chips and favorite garnishes!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
