Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large garlic cloves, chopped
• 3 jalapeño chilies, seeded, chopped
• 2 1/2 teaspoons ground cumin
• 1 pound lamb stew meat, cut into scant 1/2-inch pieces
• 1 1/2 cups tomato sauce
• 1/3 cup canned beef broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat oil in large skillet over medium-high heat. Add onion, garlic, chilies and cumin and sauté until onion begins to soften, about 3 minutes. Sprinkle lamb with salt and pepper. Add to skillet and sauté until no longer pink, about 5 minutes. Add tomato sauce and broth. Bring to boil. Cover skillet, reduce heat to medium-low and simmer until lamb is tender, about 45 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve.