Mexican lamb stew
8
Points®
Total time: 12 hr 25 min • Prep: 25 min • Cook: 4 hr • Serves: 4 • Difficulty: Easy
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.
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