Mexican lamb stew
Lamb shoulder roast (easy carve), raw
520 g, (buy 650g), fat trimmed, cut into 3cm pieces
4 clove(s), crushed
2 tsp, (Mexican)
1 medium, cut into thick wedges
Always Fresh Piquillo Peppers, Whole
1 serve(s), (4 peppers), coarsely chopped
½ cup(s), (85g)
Dried bay leaf
2 individual, (red), thinly sliced
1 medium, wedges to serve
- Place lamb, garlic, chilli powder and allspice in a medium bowl and toss to coat.
- Place lamb mixture, onion, peppers, prunes, bay leaves and cinnamon in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 4 hours (or low for 8 hours).
- Divide stew among serving bowls. Top with radish and coriander and serve with lime wedges.