Photo of Mexican lamb stew by WW

Mexican lamb stew

8
8
8
SmartPoints® value per serving
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

lean easy carve lamb shoulder

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

garlic

4 clove(s), crushed

chilli powder

2 tsp, (Mexican)

ground all spice

1 tsp

brown onion

1 medium, cut into thick wedges

Always Fresh, Piquillo Peppers

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

prunes

½ cup(s), (85g)

bay leaf

2 whole

cinnamon quill

1 whole

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.

Start eating better than ever!