Slow-cooked Mexican lamb stew

Slow-cooked Mexican lamb stew


Put a new spin on the order of expected stew later than this Mexican-inspired recipe.

The ingredient of Slow-cooked Mexican lamb stew

  1. 1 tbsp olive oil
  2. 1.8kg Coles Australian Lamb Shoulder Roast Bone In
  3. 1 red onion, cut into thick wedges
  4. 3 celery stalks, thickly sliced
  5. 2 garlic cloves, finely chopped
  6. 3 sprigs oregano
  7. 2 tsp smoked paprika
  8. 1 tbsp arena cumin
  9. 2 bay leaves
  10. 2 cups (500ml) beef growth
  11. 700g tomato passata
  12. 400g can cannellini beans, rinsed, drained
  13. 400g can black beans, rinsed, drained
  14. Oregano sprigs, extra, to relief
  15. Lime wedges, to service

The instruction how to make Slow-cooked Mexican lamb stew

  1. Preheat oven to 150C. Heat oil in a large frying pan over medium-high heat. Cook lamb for 5 mins each side or until browned. Transfer lamb to a large roasting dish.
  2. ensue onion, celery, garlic, oregano, paprika, cumin and bay leaves to pan. Cook, stirring, for 5 mins or until vegetables put into action to brown. Add hoard and passata. Bring to the boil. Remove from heat.
  3. Arrange the vegetable fusion with reference to lamb. Cover gone foil and roast for 3 hours or until lamb is entirely tender.
  4. increase be credited with amass beans. Roast for a other 5 mins or until incensed through. culmination in the same way as other oregano and further subsequently lime wedges.

Nutritions of Slow-cooked Mexican lamb stew


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