Mexican Lamb Stew Recipe with Lamb Neck

Mexican-style lamb stew

  • serves 4
  • Easy

Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch to this hearty stew



  • lamb neck 500g, cut into chunks
  • onion 1, chopped
  • garlic 4 cloves, crushed
  • chipotle chilli paste 1 tbsp (we used Gran Luchito)
  • dried oregano 1 tsp
  • cinnamon 1 stick
  • cloves 3, ground
  • apple cider vinegar 2 tbsp
  • chopped tomatoes 400g tin
  • chicken stock 300ml
  • soft light brown sugar 1 tbsp
  • roasted red peppers from a jar 3, drained and chopped


  • red onion finely chopped to serve
  • coriander leaves chopped to serve
  • lime wedges to serve
  • cooked rice to serve


  • Step 1

    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.

  • Step 2

    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.

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Nutritional Information

  • Kcals 378
  • Fat 22.6g
  • Saturates 10.5g
  • Carbs 15g
  • Sugars 12.4g
  • Fibre 2.2g
  • Protein 27.6g
  • Salt 1.7g