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Mexican Chipotle Lamb Stew with Black Beans and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 lbs lamb stew meat, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb pieces and brown on all sides for about 6 minutes. Remove the lamb to a plate and set aside.
  • Add the diced onion to the same pot and cook for 4 minutes until it starts to soften. Stir in the minced garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the chopped chipotle peppers, cumin, and oregano. Stir for 1 minute to coat the meat.
  • Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 45 minutes.
  • Stir in the black beans and corn. Continue simmering uncovered for 20 minutes until the lamb is tender and the stew has thickened slightly.
  • Taste and season with salt and black pepper. Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

Drain the black beans well before adding so the stew stays thick rather than watery. If you want less heat, use only one chipotle pepper and save the extra adobo sauce for another use. Leftovers keep in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mexican
Equipment: Dutch Oven, Knife, Cutting Board