Spicy Mexican Lamb Stew

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1red onion, diced
• 3 clovesgarlic, grated or crushed
• 5 ml (1 teaspoon), or to tastechilli flakes
• 10 ml (2 teaspoons)cumin seeds
• 10 ml (2 teaspoons)smoked paprika
• 10 ml (2 teaspoons)cocoa powder
• 600 gdiced lamb leg
• 400 g tinchopped tomatoes
• 1red or yellow pepper, cut into bite-sized pieces
• 400 g tinkidney beans, black beans or pinto beans
• to tastesalt and pepper
• 30 ml (2 tablespoons), plus extra for garnish if wantedfresh coriander
• a squeeze, optionallime juice
• to serve, optionalrice or tortillas
• to serve, optionalsalsa, guacamole, extra limes, sour cream or other accompaniments
• 1 smallonion
• juice of ½lime
• a pinchsalt
• 100 gcherry tomatoes
• 30 ml (2 tablespoons)chopped coriander

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C / 160°C fan / gas mark 4 (350°F).

2. 2

   Soften the onion

   Pour about 30 ml (2 tablespoons) of olive oil into a large ovenproof saucepan or cast-iron casserole. Add the diced red onion, cover and cook gently for about 3 minutes, until softened but not browned.

3. 3

   Cook the spices

   Add the garlic, chilli flakes, cumin seeds, smoked paprika and cocoa powder. Stir and cook uncovered for 1 minute; add a splash of water if the mixture becomes too dry.

4. 4

   Add the lamb

   Stir in the lamb until it is coated in the onion and spice mixture. Add the chopped tomatoes and season with salt and pepper to taste.

5. 5

   Bake the stew

   Bring the stew to the boil, cover and transfer it to the preheated oven for 45 minutes. Stir in the beans and pepper, then cover and cook for another 45 minutes, for 1 hour 30 minutes in total.

6. 6

   Make the salsa

   While the stew cooks, combine the small onion, lime juice, pinch of salt, cherry tomatoes and chopped coriander in a small bowl. Set aside so the flavours can develop.

7. 7

   Finish and serve

   Take the stew out of the oven and stir through the chopped coriander and a squeeze of lime juice, if using. Serve with rice or tortillas and the salsa.

What is Mexican-inspired lamb stew?

This is a hearty, tomato-based stew that takes inspiration from the complex, spiced flavours associated with Mexican mole. Cocoa adds depth alongside cumin and smoked paprika, rather than making the sauce taste like a dessert.

The recipe is a weeknight-friendly interpretation rather than a traditional mole: diced lamb, tinned tomatoes and beans cook together in one ovenproof dish, while a quick fresh salsa brings contrast at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 38g protein, 33g carbs, 16g fat.

The lamb supplies much of the protein and fat, while the beans, tomatoes and any rice or tortillas contribute most of the carbohydrates. To balance the plate, serve a measured portion of rice or tortillas with extra salsa or another vegetable side.

Why the spice and cocoa combination works

Cumin and smoked paprika: these give the sauce its earthy, warm character. Stir them into the softened onion with the garlic and chilli so their flavour disperses through the stew.

Cocoa powder: a small amount lends a deep, rounded note to the tomato sauce. Keep to the stated quantity so it complements the spices instead of dominating them.

Getting the lamb tender

Lamb leg: the recipe uses diced leg, which cooks slowly in the covered casserole. Coat the pieces with the onion and spice mixture before adding the tomatoes so they are well seasoned from the start.

Gentle oven cooking: keep the dish covered for both cooking stages. The first 45 minutes begin the slow cook; the beans and pepper go in for the final 45 minutes.

When to add the beans and pepper

Beans: add them after the first 45 minutes in the oven, as directed. If using tinned beans, drain and rinse them before stirring them in.

Pepper: cut it into bite-sized pieces so it is easy to serve. Adding it for the second part of cooking lets it soften in the sauce without being in the oven for the full 90 minutes.

The fresh salsa finish

Tomatoes and onion: finely chop the salsa ingredients so they are easy to scoop alongside the stew. Let the mixture sit while the casserole cooks to give the lime and coriander time to mingle.

Coriander and lime: stir the stew's fresh coriander and optional lime juice through just before serving. Their lively flavour offsets the rich, slow-cooked sauce.

What to serve with the stew

Rice: serve it alongside to catch the tomato and spice sauce. Tortillas are another option for scooping up the lamb, beans and salsa.

Extras: guacamole, sour cream, extra lime or more coriander can be served at the table if wanted. The recipe's salsa already adds a fresh, tangy element.

Recipe notes & tips

• Use an ovenproof saucepan or casserole with a lid that fits securely.
• Keep the onion cooking gently so it softens without browning.
• Stir the spice mixture continuously during its brief cooking time and add a splash of water if it looks dry.
• Drain and rinse tinned beans before adding them to the stew.
• Make the salsa while the casserole is in the oven, then leave it to rest until serving.
• Taste the stew before serving and adjust the salt, pepper or optional lime juice.

Variations

• Choose your beans: use kidney, black or pinto beans as listed.
• Adjust the heat: use fewer chilli flakes for a milder stew or add them to taste.
• Switch the pepper: use either a red or yellow pepper.
• Add a fresh finish: serve with extra lime wedges and coriander.
• Change the base: serve with rice instead of tortillas, or the other way round.

Common mistakes to avoid

• Browning the onion: cook it gently with the lid on for about 3 minutes until softened, not browned.
• Letting the spices dry out: add a splash of water if they stick or the mixture looks too dry.
• Skipping the covered cook: keep the casserole covered in the oven for the full cooking time.
• Adding the beans too early: stir them in with the pepper after the first 45 minutes.
• Leaving out the salsa rest: combine it while the stew cooks so the flavours have time to develop.
• Overdoing the cocoa: measure the stated 2 teaspoons so it adds depth without overwhelming the sauce.

How to store

Refrigerate leftover stew in a covered container and eat within 3 days; store the salsa separately and use it within 2 days. Reheat the stew in a saucepan over a gentle heat until piping hot, adding a splash of water if needed.

Frequently asked questions