Lamb in Red Chile with Potatoes and Zucchini
Cordero en Adobo con Papas y CalabacitasSlow-simmered lamb stews similar to this are made in fondas (market food stalls) and by home cooks, too. The robust flavor of the stew comes from red chile paste called adobo. I add boiled potatoes and zucchini to the stew and put a customary bowl of Pickled Jalapeños and Carrots on the table. Accompany with soft warm tortillas, oval Mexican sandwich rolls (bolillos), or other sandwich rolls.
Ingrediënten
Makes 4 servings
- ½ cup Red Chile Paste
- 1 tablespoon vegetable oil or olive oil
- 1½ pounds boneless lamb stew meat cut into 1⁄2-inch pieces
- ½ teaspoon salt or to taste
- 1 medium white onion sliced
- 4 medium garlic cloves thinly sliced
- 1 medium tomato peeled and chopped
- 1 cup canned fat-free reduced-sodium chicken broth
- 1 tablespoon chopped fresh epazote or 1 teaspoon dried epazote
- ¼ cup coarsely chopped fresh cilantro
- 6 small about 1½ pounds whole red potatoes, boiled until tender
- 2 medium zucchini sliced 3⁄4-inch thick
Instructies
- Prepare the red chile paste.
- Reserve ½ cup for the stew and store the remaining for another use.
- In a large heavy pot, heat the oil over medium heat.
- Add the meat, season with salt, and brown in batches, 4 to 5 minutes per batch.
- Remove the meat to a bowl as it browns and reserve.
- Add the onion and garlic to the pan and cook, scraping up any brown bits from the pan bottom, about 3 minutes.
- Stir in the tomato, the ½ cup of red chile paste, broth, and epazote.
- Bring to a boil.
- Return the lamb to the pot.
- Reduce the heat to medium-low, cover, and simmer until the meat is tender, about 1 hour.
- Meanwhile, peel the cooked potatoes and cut into 1-inch pieces.
- About 15 minutes before serving, stir the potatoes, zucchini, and cilantro into the stew.
- Simmer over low heat 15 minutes.
- Add salt, if needed.
Notes / Tips / Wine Advice:
Serve hot in shallow soup bowls.
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