Mexican Lamb Stew
A hearty, flavorful Mexican-inspired lamb stew, perfect for a chilly evening. The combination of tender lamb, rich tomatoes, and spices will transport your taste buds to the heart of Mexico.
Ingredients
- ●1.5 pounds Lamb shoulder, bonelessCut into 1-inch cubes
- ●2 tablespoons Olive oil
- ●1 medium Onion, diced
- ●3 cloves Garlic, minced
- ●1 teaspoon Cumin, ground
- ●1/2 teaspoon Chili powder
- ●1 can (14.5 oz) Diced tomatoes
- ●1/4 cup Red wine
- ●2 cups Chicken broth
- ●1/4 cup Fresh cilantro, choppedOptional
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
- 3
Reduce the heat to medium and add the onion to the pot. Cook until the onion is softened, about 5 minutes.
- 4
Add the garlic, cumin, and chili powder to the pot and cook for 1 minute, stirring constantly.
- 5
Add the diced tomatoes, red wine, and chicken broth to the pot. Stir to combine.
- 6
Return the lamb to the pot and bring the stew to a boil.
- 7
Cover the pot and transfer it to the oven. Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 8
Remove the pot from the oven and stir in some chopped fresh cilantro, if desired.
- 9
Serve the stew hot, garnished with additional cilantro if desired.
- 10
Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld.
- 11
Serve the stew hot, garnished with additional cilantro if desired.