American · Dinner
Nevada Basque lamb stew
Lamb shoulder braised low and slow with dried ancho chiles, cumin, and piquillo peppers, finished with dark beer in the Tex-Mex style with charred poblano and pinto beans. Served with warm corn tortillas, the stew carries smoky, earthy heat balanced by sweet stewed onion and garlic.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.3gProtein
29.8gFat
38.1gCarbs
7.1gSugar
9.2gFiber
1145mgSodium
168mgChol
10.6gSat Fat
1180mgPotassium
135mgCalcium
6.8mgIron
2.9mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
main-event
gluten-free
Instructions
1
Prep
Cut the lamb into 1.5-inch cubes, pat dry, and season with salt and black pepper. Dice the onion, mince the garlic, char and peel the poblano, then dice it.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the lamb cubes on all sides, about 6 minutes total, working in batches to ensure proper searing.
3
Sweat
Add onion and garlic to the pot over medium heat and cook 4 minutes, stirring, until the onion turns translucent and softens at the edges.
4
Braise
Stir in cumin, smoked paprika, and tomato paste, cook 1 minute, pour in dark beer and scrape browned bits, add lamb back with beef stock, torn ancho chile, and poblano, cover, and simmer over low heat 2 hours until lamb shreds easily.
5
Plate
Stir in pinto beans and piquillo peppers, cook uncovered 10 minutes until sauce thickens, ladle into a bowl, scatter with cilantro, and serve with warm tortillas and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 22 dried ancho chile
- 11 onion
- 4 cloves4 cloves garlic
- 11 poblano pepper
- 4 tbsp4 tbsp piquillo peppers
- 2/3 cup160ml dark beer
- 1 cup240ml beef stock
- 1/2 cup45g, about a third of a 15oz can pinto beans
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 44 corn tortillas
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
