Mexican · Dinner
Goat Stew with Red Chili (High-Protein)
Lamb shoulder braised low and slow in a spiced red-chili sauce with dried guajillo and ancho chilies, cumin, and oregano. Cannellini beans simmer in for extra protein and fiber. Finished with lime and cilantro, served with corn tortilla.
$5
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
30.9gFat
34.8gCarbs
6.8gSugar
10.1gFiber
1450mgSodium
172mgChol
11.4gSat Fat
1180mgPotassium
150mgCalcium
6.8mgIron
3.1mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toast the guajillo and ancho chilies in a dry skillet over medium heat for 1 minute per side until fragrant, then soak in hot water for 15 minutes.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the lamb chunks on all sides for 5 to 6 minutes until deeply browned.
3
Braise
Blend the soaked chilies with garlic, onion, cumin, oregano, tomato paste, and 1/4 cup stock into a paste. Pour over lamb, add remaining stock and salt, cover, and braise over low heat for 2 hours until fork-tender.
4
Simmer
Stir in the drained cannellini beans and simmer uncovered over medium-low heat for 10 minutes until heated through and sauce thickens.
5
Plate
Stir in lime juice and cilantro off the heat. Ladle into a bowl and serve with the warmed corn tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lamb shoulder
- 44 dried guajillo chilies
- 22 dried ancho chili
- 4 cloves4 cloves garlic
- 11 onion
- 1 1/2 cup360ml beef stock
- 5.2 oz75g, about half a 15 oz can, drained cannellini beans
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp oregano-dried
- 2 tbsp2 tbsp tomato-paste
- 2 tbsp2 tbsp olive-oil
- 1 tsp1 tsp salt
- 2 tsp2 tsp lime-juice
- 2 tbsp2 tbsp cilantro
- 22 small corn tortilla
