I bought the bone - in leg and butchered it myself, but if I were you I'd either buy lamb stew meat or
boneless leg meat and cut it up into 1 - inch pieces.
I bought the bone - in leg and butchered it myself, but if I were you I'd buy either lamb stew meat or
boneless leg meat and cut it up into 1 - inch pieces.
Not exact matches
1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew
meat or
boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
We like this particular burgoo recipe because it uses leaner cut
meats; here we see sirloin steak and pork tenderloin used in place of the usual shank or stew
meat and
boneless chicken breast instead of chicken
legs or thighs.
Keep an eye on prices for whatever steaks you like (a decent porterhouse is a meal of itself, imho), chicken parts (
legs and thighs are particularly good for soups and stews) and
boneless skinless chicken breasts (good for sandwiches and anyplace where the
meat will be a part of the larger meal, like casseroles or most Chinese foods).