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Lamb Mince and Black Bean Tamales

Lamb Mince and Black Bean Tamales

Eleanor Craig
In the heart of Latin cuisine, tamales are a cherished dish featuring an irresistible blend of masa dough and flavorful fillings. These Lamb Mince and Black Bean Tamales offer a modern twist on traditional recipes, blending rich, savory lamb with the earthy tones of black beans. Perfectly accented by warming spices, this dish harmonizes unique flavors and textures, making it a standout at any dining table.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Latin American / Caribbean
Servings 8 tamales
Calories 337 kcal

Ingredients
 
 

  • Vegetable oil2 tablespoons vegetable oil
  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb) - Preferably organic for deeper flavor
  • garlic2 cloves garlic - Minced
  • Ripe yellow onion on a white background1 medium onion - Finely chopped
  • ground cumin1 teaspoon cumin
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  • black beans on white background1 cup black beans - Cooked, drained and rinsed
  •  
    2 cups masa harina - Coarse-grind for authentic texture
  • bowl of fresh chicken broth2 cups chicken stock - Warm
  •  
    1 cup lard - or vegetable shortening, softened
  • Baking powder, chemical leavening agent in a wooden bowl1 teaspoon baking powder
  • wooden bowl of salt1 teaspoon salt
  •  
    20 each corn husks - Soaked in warm water for 30 minutes

Instructions
 

  • Prepare the Filling: In a large skillet, heat the vegetable oil over medium heat. Add the lamb mince and cook, breaking it up with a spoon until browned, about 10 minutes. Remove excess fat. Add garlic and onion; sauté until the onion is translucent and aromatic, roughly 5 minutes.
  • Add Spices and Beans: Incorporate ground cumin, coriander, and smoked paprika. Stir for another 2 minutes until fragrant. Stir in the black beans and cook until heated, about 3 minutes. Set aside to cool.
  • Prepare the Masa: In a mixing bowl, combine masa harina, baking powder, and salt. Add chicken stock gradually, mixing to form a smooth, pliable dough.
  • Beat the Lard: In a separate bowl, beat the softened lard or shortening until fluffy. Slowly incorporate the masa mixture into the whipped lard, mixing until light and airy.
  • Assemble the Tamales: Drain the corn husks and pat dry. Spread about 2 tablespoons of the masa dough in the center of each husk. Add 1 tablespoon of the lamb mixture. Fold the sides over the filling, then the bottom and top. Tie with kitchen string if necessary.
  • Steam the Tamales: Arrange the tamales upright in a steamer basket. Cover and steam over simmering water for 1.5 hours, checking water level occasionally.

Notes

Ensure the masa dough floats in a bowl of water before assembling—this check ensures the dough is airy and properly prepared. For a vegetarian version, omit lamb and use more black beans or add squash.

Nutrition

Calories: 337kcalCarbohydrates: 29gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 43mgSodium: 599mgPotassium: 334mgFiber: 4gSugar: 1gVitamin A: 416IUVitamin C: 3mgCalcium: 105mgIron: 4mg
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