Spicy Mexican Lamb Stew

5 from 2 votes

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.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings people

Calories 426kcal

Author Eb Gargano

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

Metric - US Customary

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