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Spicy Mexican Lamb Stew
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.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4 people
Calories: 426 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Spicy Mexican Lamb Stew
- 2 tablespoons olive oil
- 1 red onion diced
- 3 garlic cloves grated or crushed
- 1 teaspoon chilli flakes or to taste
- 2 teaspoons cumin seeds
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 600 g diced lamb leg
- 400 g tin chopped tomatoes
- 1 red or yellow pepper cut into bite sized pieces
- 400 g tin kidney beans, black beans or pinto beans
- salt and pepper to taste
- 2 tablespoons fresh coriander plus extra for garnish (optional)
- squeeze of lime juice (optional)
- Rice or tortillas to serve (optional)
- Salsa, guacamole, extra limes, sour cream etc. to serve (optional)
Easy Peasy Salsa
- 1 small onion
- Juice of half a lime
- Pinch of salt
- 100 g cherry tomatoes
- 2 tablespoons chopped coriander
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.
Cup of Yum
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
Calories
426kcal
(21%)
Carbohydrates
33g
(11%)
Protein
38g
(76%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
97mg
(32%)
Sodium
503mg
(21%)
Potassium
1236mg
(35%)
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
% 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.