Mexican · Dinner
Goat Stew with Red Chili
A lean Mexican-style stew of lamb leg simmered in a complex red chili broth made from rehydrated dried chilies, garlic, cumin, and tomato, thickened by reduction and finished with fresh lime and onion garnish.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
328Calories
37.2gProtein
14.3gFat
15.1gCarbs
5.6gSugar
4.4gFiber
541mgSodium
124mgChol
5.2gSat Fat
718mgPotassium
72mgCalcium
4.7mgIron
2.4mcgVitamin B12
18mgVitamin C
Goes well with
Mexican Lager or Cerveza
local
Agua Fresca de Jamaica
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat from lamb leg and cube into 1-inch pieces; stem and seed the dried chilies on a cutting board.
2
Soak
Cover dried chilies with hot water in a small bowl and let sit for 15 minutes until softened and pliable.
3
Blitz
Drain chilies and blitz in a blender with garlic, ground cumin, and 2 tbsp beef stock until a smooth deep-red paste forms.
4
Sear
Heat olive oil in a small pot over medium-high heat and sear lamb cubes for 4 minutes, turning occasionally, until browned on most sides.
5
Simmer
Stir in chopped onion, chili paste, crushed tomato, remaining beef stock, bay leaf, and oregano, then simmer covered over low heat for 55 minutes until lamb is fork-tender, skimming fat halfway through; season with salt to taste and simmer uncovered for 5 minutes to reduce slightly.
6
Plate
Ladle stew into a bowl, discard bay leaf, and finish with onion garnish and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g lamb leg
- 44 dried chilies (about 12g)
- 240ml240ml low-sodium beef stock
- 160g160g canned crushed tomato
- 4 cloves4 cloves garlic
- 11 small onion
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 1/2 tsp1/2 tsp dried oregano
- 2 tsp2 tsp olive oil
- salt to taste
- 22 lime wedge, for serving
- 2 tbsp2 tbsp onion, for garnish
