900g diced lamb
10 small tortillas
1 tablespoon sesame seeds
1 small onion, chopped
1 jalapeno pepper, diced
1 garlic doves, pressed
1 tablespoon chilli powder
1 teaspoons cinnamon
1/2 teaspoon cloves, crushed
1/2 teaspoon minced cumin
2 tins plum tomatoes, diced (undrained)
30g chocolate, broken into pieces
1 tin black beans, drained
Preheat oven to 180 degrees C (Gas Mark 4).
Place 3 corn tortillas on a large baking sheet; bake at 180 degrees C (Gas Mark 4) for 8 minutes or until crisp.
Repeat procedure with remaining 3 tortillas; set aside.
Place almonds and sesame seeds on a large baking sheet; bake for 5 minutes.
Combine 1 toasted tortilla, almonds and sesame seeds in a food processor; process until mixture is finely ground.
Spoon mixture into a bowl; set aside.
Coat a large deep sided frying pan (or hob-firendly casserole dish) with cooking spray, and place over medium-high heat until hot.
Add lamb cubes, and saute 5 minutes or until meat is lightly browned.
Drain in a colander, and set aside.
Wipe drippings from pan with a paper towel.
Recoat pan with cooking spray; place over medium heat until hot.
Add onion, jalapeno pepper, and garlic; saute 3 minutes.
Add chilli powder, cinnamon, cloves, and cumin; saute 1 minute.
Place onion mixture in a food processor; add 150ml water, and process until smooth.
Return pureed onion mixture to pan.
Place chopped tomatoes in food processor, and process until smooth.
Pour pureed tomatoes into pan.
Add ground tortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly.
Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring occasionally.
Add black beans; cover and simmer 15 minutes.
Serve with remaining 4 toasted tortillas.
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