Olive Magazine
Mexican Lamb Stew Recipe with Lamb Neck

Mexican-style lamb stew

Published: October 15, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal378
fat22.6g
saturates10.5g
carbs15g
sugars12.4g
fibre2.2g
protein27.6g
salt1.7g
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Ingredients

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

TO SERVE

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

Method

  • 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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