Made with AI
Mexican Lamb and Black Bean Stew
Ingredients
- lamb leg meat600 g
- canned black beans400 g
- red bell pepper1 medium (about 150g)
- vegetable oil2 tbsp
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- chipotle chili in adobo1 whole chili (about 15g)
- ground coriander1 tsp
- chili powder1 tsp
- canned tomatoes400 g
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Cut the lamb leg meat into 2-3 cm cubes and season with half the salt and black pepper.
- 2
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown 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 cook for 3-4 minutes until softened.
- 4
Add the minced garlic, diced red bell pepper, chipotle chili in adobo (finely chopped), ground coriander, and chili powder. Cook for 2 minutes, stirring frequently.
- 5
Return the browned lamb to the pot. Add the canned tomatoes (with juice), remaining salt and black pepper. Stir well to combine.
- 6
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
- 7
After 1 hour, add the drained and rinsed canned black beans. Stir and continue to simmer uncovered for another 20-30 minutes, until the lamb is tender and the stew has thickened.
- 8
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.
