Red Chile Lamb Stew
Dive into the hearty, flavor-packed world of Red Chile Lamb Stew, a soul-warming dish that combines tender lamb shoulder with the smoky, slightly sweet heat of dried ancho and guajillo chiles. This rich and robust stew is expertly balanced with earthy cumin, aromatic garlic, and simmered vegetables like russet potatoes and carrots, creating a dish that’s as nourishing as it is satisfying. The key to its depth of flavor lies in the homemade red chile sauce, made by blending rehydrated chiles with ripe Roma tomatoes and savory spices. Slow-simmered to perfection, this stew is ideal for cozy dinners and pairs beautifully with warm tortillas or crusty bread. Perfect for those seeking a bold yet comforting meal, this recipe is a must-try for any stew lover.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cubed
- 4 whole dried ancho chiles
- 4 whole dried guajillo chiles
- 4 garlic cloves, minced
- 1 large yellow onion, diced
- 2 Roma tomatoes, chopped
- 4 cups beef or chicken broth
- 1 large russet potato, peeled and cut into cubes
- 3 carrots, peeled and sliced into rounds
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Begin by rehydrating the dried ancho and guajillo chiles. Remove the stems and seeds, then place the chiles in a heatproof bowl. Pour boiling water over the chiles and let them soak for 20 minutes until softened.
While the chiles are soaking, season the lamb cubes with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Once browned, remove the lamb and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant.
Transfer the soaked chiles to a blender along with 1 cup of the soaking liquid, the chopped tomatoes, ground cumin, and dried oregano. Blend until smooth to make the red chile sauce.
Pour the red chile sauce into the pot with the onions and garlic, stirring well to incorporate. Cook the sauce for 5-7 minutes, allowing the flavors to deepen.
Return the browned lamb to the pot, then pour in the broth. Stir everything together, bringing the mixture to a gentle simmer.
Cover the pot and let the stew simmer over low heat for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, add the cubed potatoes and sliced carrots to the stew. Stir well, cover, and continue to simmer for an additional 45-60 minutes, or until the lamb is fork-tender and the vegetables are cooked through.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Serve the Red Chile Lamb Stew hot in bowls, garnished with chopped fresh cilantro if desired. Pair with warm tortillas or crusty bread for a complete meal.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
