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Mexican-style lamb stew

Name: Mexican-style lamb stew
Total time: 1 h 35 min
Ingredients: 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

1 hour 35 minutes
serves 4
Easy

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

By Janine Ratcliffe

October 15, 2019 at 4:01 pm

Ingredients

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

TO SERVE

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

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.