Spicy Mexican Lamb Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Mexican lamb stew inspired by mole, made with lamb, kidney beans, and spices including cocoa. Rich and complex with moderate heat from chili flakes. Perfect for a satisfying weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 red onion (diced)
- 3 garlic cloves (grated or crushed)
- 1 teaspoon chilli flakes (or to taste)
- 2 teaspoons cumin seeds
- 2 teaspoons smoked paprika
- 2 teaspoons cocoa powder
- 600 g diced lamb leg
- 400 g tin chopped tomatoes
- 1 red or yellow pepper cut into bite sized pieces
- 400 g tin kidney beans, black beans or pinto beans
- Salt and pepper (to taste)
- 2 tablespoons fresh coriander (plus extra for garnish (optional))
- Squeeze of lime juice ((optional))
- Rice or tortillas to serve ((optional))
- Salsa, guacamole, extra limes, sour cream etc. to serve ((optional))
- 1 small onion
- Juice of half a lime
- Pinch of salt
- 100 g cherry tomatoes
- 2 tablespoons chopped coriander
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 822mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1272mg
- Calcium
- 111mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.