Creado con IA
Mexican Lamb and Spinach Fricassée
70 min 461 kcal por ración Media
Ingredientes
4 Raciones
- lamb shoulder600 g
- fresh spinach200 g
- olive oil2 tbsp
- onion1 medium
- garlic2 cloves
- jalapeño pepper1 whole
- ground cumin1 tsp
- smoked paprika1 tsp
- canned diced tomatoes400 g
- chicken broth100 ml
- lime1 whole
- salt1 tsp
- black pepper0,5 tsp
Preparación
- 1
Cut the lamb shoulder into bite-sized cubes and season with salt and black pepper.
- 2
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown them on all sides, working in batches if necessary. Remove the browned lamb and set aside.
- 3
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.
- 4
Add the minced garlic and finely chopped jalapeño pepper. Cook for another 1-2 minutes until fragrant.
- 5
Stir in the ground cumin and smoked paprika, and cook for 1 minute to toast the spices.
- 6
Return the browned lamb to the pot. Add the canned diced tomatoes and chicken broth. Stir well to combine.
- 7
Bring the mixture to a simmer, cover, and cook on low heat for 1 hour, or until the lamb is tender.
- 8
Add the fresh spinach and cook for another 3-4 minutes, until the spinach is wilted and well incorporated.
- 9
