Spicy Mexican Lamb Stew
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
4 people
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Calories
426 kcal
-
Course
Main Course
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Cuisine
Mexican
Spicy Mexican Lamb Stew
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Inspired by a traditional Mexican mole, this Spicy Mexican Lamb Stew is full of warming spices and just a touch of cocoa. With less than 15 minutes prep time, this recipe is perfect for busy weeknights.
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Ingredients
Spicy Mexican Lamb Stew
- 2 tablespoons olive oil
- 1 red onion diced
- 3 garlic grated or crushed, cloves
- 1 teaspoon chili flakes or to taste
- 2 teaspoons cumin seeds
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 600 g lamb leg diced
- 400 g canned chopped tomatoes
- 1 red bell pepper or yellow bell pepper, cut into bite sized pieces
- 400 g Kidney Beans canned
- 400 g black beans
- 400 g pinto beans
- salt to taste
- black pepper to taste
- 2 tablespoons Coriander plus extra for garnish (optional, fresh
- lime juice optional, squeeze
- rice optional, or tortillas to serve
- salsa optional, extra, to serve
- guacamole
- lime
- sour cream
Easy Peasy Salsa
- 1 onion small
- lime juice of half a lime
- Pinch salt
- 100 g cherry tomato
- 2 tablespoons Coriander chopped
Instructions
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
- Add the garlic, chilli, cumin, paprika and cocoa. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
- Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.
- Bring the stew to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the beans and red/yellow pepper and continue cooking for another 45 minutes (1 hour 30 in total).
- While the stew is in the oven, make your salsa by combining all the salsa ingredients in a small bowl and setting it aside to allow the flavours to develop.
- When the stew is ready, remove from the oven and stir through the chopped coriander and lime juice, if using. Serve with tortillas or rice and the salsa.
Notes
- If you don’t own an ovenproof saucepan or cast iron casserole dish, simply cook the stew in a regular saucepan up until it has to go in the oven, then transfer the stew into a lidded casserole dish before placing in the oven. Add on an extra 5 minutes cooking time to allow for the fact that the casserole dish will need extra time to heat up.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
33g
(11%)
Protein
38g
(76%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
97mg
(32%)
Sodium
503mg
(21%)
Potassium
1236mg
(26%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
1950IU
(39%)
Vitamin C
61.9mg
(69%)
Calcium
105mg
(11%)
Iron
6.6mg
(37%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 97mg | 32% |
| Sodium | 503mg | 21% |
| Potassium | 1236mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 1950IU | 39% |
| Vitamin C | 61.9mg | 69% |
| Calcium | 105mg | 11% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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