Red Chile Lamb Stew Recipe

Name: Red Chile Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lamb stew meat, cut into small chunks with excess fat removed; 2 tablespoons olive oil; 4 cups water; 2 bay leaves; 6 -8 dried red chile pods, with stems and seeds removed,rinsed; 2 tomatoes; 1 onion, chopped; 6 cloves garlic; 1 teaspoon ground cumin; 1 potato, diced; salt and pepper

Servings: persons

1 lb lamb stew meat, cut into small chunks with excess fat removed
2 tablespoons olive oil
4 cups water
2 bay leaves
6 -8 dried red chile pods, with stems and seeds removed,rinsed
2 tomatoes
1 onion, chopped
6 cloves garlic
1 teaspoon ground cumin
1 potato, diced
salt and pepper

1
In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
2
Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
3
Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
4
Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
5
Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
6
Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
7
Continuing cooking until potatoes are soft about 30-45 minutes.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb lamb stew meat, cut into small chunks with excess fat removed, 2 tablespoons olive oil, 4 cups water, 2 bay leaves, and more.

Yes, Red Chile Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chile Lamb Stew

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