Spicy Mexican Lamb Stew 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.

MEXICAN-STYLE LAMB STEW

Steps:

• Heat a large, non-stick pan over a high heat. Toss the lamb with seasoning then fry in batches until browned all over (there should be enough fat on the lamb so you won't need oil). Scoop out with a slotted spoon and add the onion and garlic to the pan. Cook for 7 minutes until the onions have started to soften. Add the chilli paste, oregano and spices, and stir, then cook for 3-4 minutes. Return the lamb to the pan and stir until coated in the onion and spices.
• Pour in the vinegar, tomatoes, chicken stock, sugar and peppers. Simmer for 1 hour then check the lamb. If not tender enough, cook for another 20-30 minutes. Serve with the accompaniments and rice.

SPICY MEXICAN MINESTRONE STEW

Steps:

• Shape the sausage firmly into 1/2-inch meatballs.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
• Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
• Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.