Sizzled Lamb With Mexican Salsa Recipes

SPICY MEXICAN LAMB STEW

Steps:

• 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.

OAXACAN LAMB IN SPICY TOMATILLO SAUCE

Steps:

• Preheat oven to 300°F with rack in middle.
• Put avocado leaves in bottom of a heavy medium pot with a tight-fitting lid. Sprinkle lamb shanks all over with 2 teaspoons salt and arrange in pot (they don't have to be in 1 layer). Roast, covered, until meat is very tender, about 3 hours.
• Meanwhile, slit chiles lengthwise, then stem, seed, and devein. Tear chiles into roughly 1-inch pieces (you should have about 1 1/2 cups). Heat a comal or large heavy skillet (not nonstick) over medium heat until hot, then toast chiles, stirring constantly, until more pliable and slightly changed in color, 1 to 2 minutes. Transfer to a bowl. (Chiles will crisp as they cool.)
• Cover tomatillos with water in a medium saucepan and simmer, uncovered, until tender, about 10 minutes. Drain well, then purée with chiles, garlic, cilantro, and 1 1/2 teaspoons salt in a blender (in batches if necessary) until chiles are ground to small flecks.
• Transfer shanks to a cutting board to cool. Strain lamb juices remaining in pot into a glass measuring cup. Let fat rise to top and skim off. Coarsely shred meat, discarding bones.
• Heat oil in a heavy medium pot over medium-high heat until it shimmers, then cook one fourth of tomatillo sauce (it will spatter), stirring, until slightly thickened, about 2 minutes. Add remaining sauce and lamb juices and simmer, stirring occasionally, 10 minutes. Add lamb. Thin sauce with water if necessary. Simmer, stirring occasionally, until heated through, about 4 minutes.