Mexican Lamb Stew

To make coriander rice, simply heat 30 ml (2 tbsp) corn oil in a large frying pan and gently cook 1 finely chopped onion for about 8 minutes or until soft but not brown. Stir in enough cooked, long grain rice for four and stir gently over a very moderate heat until heated through. Sprinkle over 30 - 45 ml (2 - 3 tbsp) chopped fresh coriander and stir in thoroughly.


serves 4
3 dried ancho chillies
30 ml (2 tbsp) olive oil
1 jalapeno chilli, seeded and chopped
1 onion, finely chopped
2 garlic cloves, chopped
450 g (1 lb) tomatoes, peeled and chopped
50 g (2 oz) 1/3 Cup seedless raisins
1.5 ml (1/4 tsp) ground cinnamon
1.5 ml (1/4 tsp) ground cloves
900 g (2 lb) boneless lamb, cut into 5 cm (2 in) cubes
250 ml (8 fl oz) 1 cup lamb stock or water
salt and freshly ground black pepper
a few sprigs of fresh coriander, to garnish
coriander rice, to serve


1. Remove the stems, shake out the seeds and tear the pods into pieces, then put them into a bowl. Pour in enough warm water to just cover. Leave to soak for 30 minutes.

2. Heat the olive oil in a frying pan and saute the jalapeno chilli together with the onion and garlic until
the onion is tender.

3. Add the chopped tomatoes to the pan and cook until the mixture is thick and well blended. Stir in the raisins, ground cinnamon and cloves, and season to taste with salt and ground black pepper. Transfer the mixture to a flameproof casserole.

4. Tip the ancho chillies and their soaking water into a food processor and process to a smooth puree. Add the chilli puree to the tomato mixture in the casserole.

5. Add the lamb cubes to the casserole, stir to mix and pour in enough of the lamb stock or water to
just cover the meat.

7. Bring to a simmer, then cover the casserole and cook over a low heat for about 2 hours or until the lamb is tender. Garnish with fresh coriander and serve with coriander rice.

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