Are you ready to embark on a culinary adventure that will transport your senses straight to the vibrant streets of Mexico? This Spicy Mexican Lamb Stew is not just a recipe—it's a flavor explosion waiting to happen! Imagine tender, succulent lamb simmered in a rich, aromatic broth with a kick of jalapeño that will make your palate dance with excitement. Whether you're a spice lover or looking to impress dinner guests, this stew promises to be your new go-to comfort dish that combines traditional Mexican flavors with mouthwatering lamb perfection.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs lamb, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 jalapeños, chopped
- 1 can diced tomatoes
- 4 cups beef broth
- 2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Cube the lamb into bite-sized pieces and set aside. Chop the onion and garlic, and mince the garlic cloves. Remove the seeds from the jalapeños (if you prefer less heat) and chop them finely. Open the can of diced tomatoes and set it next to your cooking area.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the cubed lamb to the pot. Season the lamb with salt and pepper. Sear the lamb on all sides until it is browned, about 5-7 minutes. This step adds depth of flavor to the stew.
- Once the lamb is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
- Return the browned lamb to the pot with the sautéed vegetables. Add the can of diced tomatoes (with their juices), the beef broth, and the cumin. Stir everything together to combine well.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 1 hour and 15 minutes, or until the lamb is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- After the cooking time is up, taste the stew and adjust the seasoning with additional salt and pepper if needed. If you prefer a thicker stew, you can let it simmer uncovered for an additional 10-15 minutes to reduce the liquid.
- Once the stew is ready, ladle it into bowls and garnish with fresh cilantro. Serve hot with crusty bread or over rice for a complete meal.
Tips
- Choose the Right Cut: Use lamb shoulder or leg for the most tender and flavorful results. These cuts have just the right amount of fat to keep the meat juicy during the long cooking process.
- Searing is Key: Don't rush the browning of the lamb. Those golden-brown edges create a deep, rich flavor base for your entire stew.
- Control the Heat: If you're sensitive to spice, remove the jalapeño seeds. For heat lovers, keep them in or even add an extra pepper.
- Low and Slow: The magic of this stew happens during the slow simmering. Patience will reward you with melt-in-your-mouth lamb and deeply developed flavors.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and intensify overnight.
- Perfect Pairings: Serve with warm flour tortillas, over fluffy rice, or with a side of Mexican-style cornbread to soak up the delicious broth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
