Spicy Lamb Chili

• 1 1/4 pounds lamb shoulder boneless, cut into 3/4 inch pieces
• 1 x flour, all-purpose
• 2 tablespoons olive oil
• 1/2 cup shallots chopped
• 8 large garlic cloves chopped
• 2 tablespoons paprika
• 1 teaspoon paprika hot
• 1 tablespoon cumin ground
• 1 1/2 cups beef stock
• 1 teaspoon instant coffee powder
• 1 teaspoon brown sugar, dark
• 15 ounce pinto beans rinsed, drained

1. Season lamb with salt and pepper.
2. Coat lamb with flour, shaking off excess.
3. Heat oil in heavy large saucepan over high heat.
4. Add half of lamb and saute until brown, about 8 minutes.
5. Transfer lamb to bowl.
6. Repeat with remaining lamb, scraping up any browned bits.
7. Reduce heat to medium-low.
8. Add shallots and garlic and saute 5 minutes.
9. Return lamb and any juices to pan.
10. Mix in both paprikas and cumin, then broth, coffee and sugar.
11. Bring chili to boil, scraping up browned bits.
12. Reduce heat to low.
13. Cover and simmer until lamb is tender, about 50 minutes.
14. Add beans; simmer uncovered until chili thickens, about 5 minutes.
15. Serve hot.

lamb shoulder, flour, olive oil, shallots, garlic, paprika, paprika, cumin ground, beef stock, coffee powder, brown sugar, pinto beans

Taken from recipeland.com/recipe/v/spicy-lamb-chili-42198 (may not work)