Season lamb with salt and pepper. Coat lamb with flour, shaking off excess. Heat oil in heavy large saucepan over high heat. Add half of lamb and saute until brown, about 8 minutes. Transfer lamb to bowl. Repeat with remaining lamb, scraping up any browned bits. Reduce heat to medium-low. Add shallots and garlic and saute 5 minutes. Return lamb and any juices to pan. Mix in both paprikas and cumin, then broth, coffee and sugar. Bring chili to boil, scraping up browned bits. Reduce heat to low. Cover and simmer until lamb is tender, about 50 minutes. Add beans; simmer uncovered until chili thickens, about 5 minutes. Serve hot SPICY LAMB CHILI File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1177g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 136 (19%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 1252mg||43 %|
|Potassium 1246.7mg||33 %|
|Total Carbohydrate 130.9g||38 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 120.2g|
|Protein 23.7g||34 %|
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Calories per serving: 733
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