Spicy Mexican Lamb Stew

Inspired by a traditional Mexican mole, this Spicy Mexican Lamb Stew is full of warming spices and just a touch of cocoa. With less than 15 minutes prep time, this recipe is perfect for busy weeknights.

📝 Ingredients

• 2 tablespoons olive oil
• 1 red onion (diced)
• 3 garlic cloves (grated or crushed)
• 1 teaspoon chilli flakes (or to taste)
• 2 teaspoons cumin seeds
• 2 teaspoons smoked paprika
• 2 teaspoons cocoa powder
• 600 g diced lamb leg
• 400 g tin chopped tomatoes
• 1 red or yellow pepper cut into bite sized pieces
• 400 g tin kidney beans, black beans or pinto beans
• Salt and pepper (to taste)
• 2 tablespoons fresh coriander (plus extra for garnish (optional))
• Squeeze of lime juice ((optional))
• Rice or tortillas to serve ((optional))
• Salsa, guacamole, extra limes, sour cream etc. to serve ((optional))
• 1 small onion
• Juice of half a lime
• Pinch of salt
• 100 g cherry tomatoes
• 2 tablespoons chopped coriander

👨‍🍳 Instructions

1. 1Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
2. 2Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
3. 3Add the garlic, chilli, cumin, paprika and cocoa. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
4. 4Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.
5. 5Bring the stew to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the beans and red/yellow pepper and continue cooking for another 45 minutes (1 hour 30 in total).
6. 6While the stew is in the oven, make your salsa by combining all the salsa ingredients in a small bowl and setting it aside to allow the flavours to develop.
7. 7When the stew is ready, remove from the oven and stir through the chopped coriander and lime juice, if using. Serve with tortillas or rice and the salsa.