Tibetan Stew
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 lbs Yukon gold potatoes, cut to 1 inch pieces (peeled if preferred)
1/2 lb carrots, peeled, sliced to 1/2 inch
1/2 lb green beans, cut in 2 inch pieces
3 Tbsp mustard or peanut oil
4-5 garlic cloves, minced
1 medium yellow onion, chopped (2 cups)
1 large celery stalk, split and sliced
1 tsp Asian hot red chile flakes (substitute 2-3 chopped fresh jalapeño or serrano chiles)
1 lb lean lamb, cut into 1 inch pieces
1 tsp sea salt
1 tsp white pepper, freshly ground
1 Tbsp coriander powder
1 Tbsp cumin powder
4 Tbsp unsalted butter
2 tsp fresh ginger, peeled, minced or grated (substitute 1 tsp powder)
2 scallions, sliced thin for garnish
Instructions:
Place potatoes, carrots and beans in a 4 qt pot. Cover with water (4-5 cups) and bring to a boil. Reduce heat to medium high, and simmer until al dente, about 15 minutes. Strain and reserve the potato water. Set aside.
Place oil in the pot over medium-high heat. Add garlic and stir about 30 seconds. Stir in celery and onion and cook about 1 minute.
Add lamb, salt, pepper, coriander, cumin,and stir-fry about 6 minutes until lamb is evenly cooked.
Add the reserved potato water, butter, and ginger. Raise heat and bring to a boil, then reduce to medium-low and simmer, partially covered, stirring occasionally, about 20 minutes.
Add the potatoes, carrots, and more water if needed to cover ingredients. Continue to simmer until lamb is tender and sauce has reduced a bit, about 30-35 minutes, stirring occasionally. Use a fork to mash a few pieces of potato against the side of the pot to add some thickness to the broth. Taste test and season with salt and pepper if needed. Garnish each serving with scallions. Serve with naan.
From Larry Noggle’s Chile Peppers calendar.