Mexican Lamb Stew Recipe with Lamb Neck

Mexican-style lamb stew

Name: Mexican-style lamb stew
Total time: 1 h 35 min
Yield: Serves 4
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; finely chopped to serve red onion; chopped to serve coriander leaves; to serve lime wedges; to serve cooked rice

Janine Ratcliffe

Published: October 15, 2019 at 4:01 PM

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Serves 4

Easy

Total time: 1 hr and 35 mins

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

Low calorie

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Alternatives

Complete the dish

Try this Mexican-style lamb stew, then also check out our Mexican salad, Mexican BBQ fish and Mexican chicken mole, plus discover more Mexican recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal378

low
fat22.6g
saturates10.5g
carbs15g
sugars12.4g
fibre2.2g
protein27.6g
salt1.7g

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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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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