Lamb Stew Recipe

Lamb Stew Recipes

Ingredients :

3 dried ancho chilies

2 tbsp olive oil

1 jalapeno chili, seeded and chopped

1 onion, finely chopped

2 garlic cloves, chopped

1lb tomatoes, peeled and chopped

1/3 cup seedless raisins

1/4 tsp ground cinnamon

1/4 tsp ground cloves

2lb boneless lamb, cut into 2 inch cubes

1 cup lamb stock or water

salt and freshly ground black pepper

a few sprigs of fresh coriander, to garnish

coriander rice, to serve

Method :

Roast the ancho chilies lightly in a dry frying pan over gentle heat to bring out the flavor. 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. Heat the olive oil in a frying pan and sauté the jalapeno chili together with the onion and garlic until the onion is tender. 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.

Tip the ancho chilies and their soaking water into a food processor and process to a smooth puree. Add the chili puree to the tomato mixture in the casserole. 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. Bring to a simmer, then cover the casserole and cook over a low heat for about 120 minutes or until the lamb is tender. Garnish with fresh coriander and serve with coriander rice.

Serves 4

This stew is known as Estofado de Carnero in Mexico. The recipe for this dish has an interesting mix of chilies - the mild, full-flavored ancho, and the piquant jalapeno which gives extra "bite". The heat of the chilies is mellowed by the addition of ground cinnamon and cloves. Boneless neck fillet is very good for this dish; it is lean, tender, flavoursome and inexpensive.

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