Spicy Mexican Lamb Stew with Chipotle and Black Beans
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Season the lamb cubes with salt and pepper. Heat a large skillet over medium-high heat and brown the lamb in batches until all sides are seared. Transfer the lamb to the slow cooker.
- Add the diced onion, minced garlic, and chopped chipotle peppers to the slow cooker.
- Pour in the black beans, diced tomatoes with their juices, and beef broth.
- Stir in the cumin and oregano. Cover and cook on low for 8 hours until the lamb is very tender.
- Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.
Notes
Brown the lamb first for deeper flavor, but skip this step if you are short on time. The stew thickens as it sits, so add a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Cutting Board