Mexican-style lamb stew | Recipe Cart
Mexican-style lamb stew with chipotle chilli and dried oregano, served with rice and fresh coriander—tender and flavorful in under 2 hours. Perfect for special occasions or a hearty weeknight meal.
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Cooking tools:
- Nonstick skillet
- Pot
- Saucepan
- Slotted spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Serving platter
- Serving bowl
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
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