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
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Eb Gargano
Spicy Mexican Lamb Stew
3garlic clovesgrated or crushed
1teaspoonchilli flakesor to taste
600gdiced lamb leg
400gtin chopped tomatoes
1red or yellow pepper cut into bite sized pieces
400gtin kidney beans, black beans or pinto beans
Salt and pepperto taste
2tablespoonsfresh corianderplus 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)
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.
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.