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Photo of Mexican lamb stew by WW

Mexican lamb stew

8
Points®
Total Time
12 hr 25 min
Prep
25 min
Cook
4 hr
Serves
4
Difficulty
Moderate
A great way to enjoy all the flavours of Mexico. Shake up your dinners with this fresh flavour-filled stew!

Ingredients

Lamb shoulder roast (easy carve), raw

520 g, (buy 650g), fat trimmed, cut into 3cm pieces

Garlic

4 clove(s), crushed

Chilli powder

2 tsp, (Mexican)

Ground allspice

1 tsp

Brown onion

1 medium, cut into thick wedges

Always Fresh Piquillo Peppers, Whole

1 serve(s), (4 peppers), coarsely chopped

Prunes

½ cup(s), (85g)

Dried bay leaf

2 whole

Cinnamon quill

1 whole

White radish

2 individual, (red), thinly sliced

Fresh coriander

½ cup(s)

Lime(s)

1 medium, wedges to serve

Instructions

  1. Place lamb, garlic, chilli powder and allspice in a medium bowl and toss to coat.
  2. 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).
  3. Divide stew among serving bowls. Top with radish and coriander and serve with lime wedges.

Notes

SERVING SUGGESTION: Baby spinach leaves, plus sweet potato mash. Boil, steam or microwave 500g sweet potato (kumara) (chopped) until tender. Drain. Mash in a bowl with 1 tablespoon olive oil until smooth.TIP: Piquillo peppers are a small, sweet capsicum popular in Latin cooking. Find them in jars in the pickled vegie section of most supermarkets. If unavailable you can use 100g chargrilled red capsicum.

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