Mexican Lamb Stew

Mexican Lamb Stew

(A one pot slow-cooked Mexican inspired flavorful lamb or beef stew cooked in rich spices)

Fatty Lamb or lean beef like chuck shoulder with bone-in, cut to small cubes
(soaked in salt and white vinegar for 15 minutes then rinse thoroughly)

1            Red Onion medium size, coarsely chopped
2 tbsp    Tomato paste
4 tbsp    Olive Oil
             Salt to taste

For Spice Blend:
1/2 tsp   Mexican All spice whole
1 tsp.     Achiote seeds
1 tsp      Cumin Seeds
1 tsp      Whole Mace or 3-4 small pieces
Pan roast spices and using a dry blender make a smooth powder

For Chili Puree:
2-4         Dried Ancho & Serrano chilies, soaked in water. Adjust to taste
4-6         Cloves Garlic chopped
1/2         Lime, juiced
2 tbsp    Vinegar
Using a wet blender make a smooth puree

For Aroma:
2 tsp      Fresh Thyme, finely chopped
1/2 cup  Fresh Cilantro, finely chopped
4-6 d     Avocado or Bay leaves

Instructions :
  • Marinade lamb with half of the spice blend for 20 minutes or more
Cook on Stove top:
  • Heat oil in a medium size round cast iron dutch oven
  • Add lamb/beef and saute for 5 minutes until deep brown
  • Add remaining spice blend, tomato paste and onion.
  • Saute for additional 2-3 minutes
  • Add enough water to cook stew. Cover the lid and bring to a boil
  • Reduce the flame to slow cook for one hour or until the meat is tender
Finish with Aromatic Flavors:
  • Add avocado leaves, chili puree, thyme and cilantro
  • Adjust salt and pepper to taste
  • Cook for additional 5 minutes
  • Enjoy with crusty bread or Portuguese roll
What you need:
  • Medium size cast iron round dutch oven
  • Dry and wet blender
Recipe By: Quddus Mohammed

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