From: Chef Rick Bayless, Frontera Grill, Chicago. Yield: 12 servings. 3-6 Tbsp. vegetable oil 3-41⁄2 lb. Boneless American Lamb for stew (preferably cut from shoulder), well-trimmed, cut into 1”cubes 41⁄2 cups beef broth (or other meat broth) 3 medium sweet potatoes, peeled, cut into 1” cubes 3⁄4 to 1 cup honey 2 tsp. salt for garnish, white onion rings for garnish, cilantro sprigs * * *Essential Bold Pasilla Seasoning Paste (21⁄4 cups): 24 garlic cloves, unpeeled 24 dried pasilla chiles, ...
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