Sticky, Spicy and Smokey Chipotle Lamb Stew

by Jacqueline on February 24, 2013

An intenesly rich dish which will leave you begging for more

Sticky, Spicy and  and Smokey Chipotle Lamb Stew

Raw! Red raw! My body has been suffering of late from the cold. It’s just the type of weather that will force you to hibernate for days. Things that require urgent attention, suddenly can wait another day as I find an excuse not to venture out into the blast chiller of the great outdoors. I had thought that the plummeting temperatures were coming to an end but it was very much short lived when we saw temperatures reach -2 degrees  °C. Brrr, someone pass me that extra blanket.

Alas! We have winter stews to provide that additional heat during the bitterly cold weather. As it’s National Chilli Day on Thursday I thought I would make something with Chipotle; a smokey and dried chilli pepper used more commonly in Tex-Mex cuisine. Those of you familiar with my blog will appreciate my love (borderline obsession) with chilli.

What this dish lacks in finesse, it compensates in terms of flavour; we found ourselves licking our chops and appreciating the smokey hot notes long after we had wolfed down the dish. Those of you that have a hankering for BBQ flavours and using beer in cuisine will also not be disappointed.

The richness in the dish is derived from the smoked paprika, chorizo and chipotle and chilli paste . This is balanced by the sweet, plump vine cherry tomatoes, a sharp burst of squeezed lime and fresh herbs. Ideally, you should serve this with something starchy to stand up to the bold flavours. I served it with a baked potato sprinkled with tangy mature Cheddar and chopped spring onion.

We sat scoffing away at this dish during the RBS Six Nations Scotland vs Ireland match while sipping away at some Corona beer. A perfect way to spend Sunday afternoon while Baltic conditions continued outdoors.

Sticky, Spicy and Smokey Chipotle Lamb Stew

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Serving Size: Serves 4 for Lunch or Dinner

This Tex-Mex inspired dish is a perfect antitode to the cold, harsh temperatures we have been suffering of late. An intensely flavoured stew, well matched with baked potatoes.

Ingredients

    Lamb Stew
  • 350g of lamb leg steaks, remove all fat, tenderise with a mallet and cut into 3cm cubes
  • 1 red onion, finely chopped
  • 2 tbsp olive oil
  • 100g chorizo, roughly sliced
  • 2 tbsp of chipotle and chilli paste
  • 330ml bottle of Mexican beer
  • 2 tbsp of Worcestershire sauce
  • 100g of Piccolo cherry tomatoes on the vine, halved
  • A handful of fresh flat leaf parsley, roughly chopped (reserve some for garnish)
  • A handful of fresh coriander, roughly chopped (reserve some for garnish)
  • 2 small red chillies, (deseeded if you prefer) finely sliced
  • Juice of 1 lime
  • 1 tbsp plain flour
  • 1 tsp smoked paprika
  • Salt and pepper to season
  • 1 large garlic clove, pressed
  • Accompaniment
  • 4 fat floury potatoes (Maris Pipers are good), scrubbed, washed and pierced with a fork
  • 2 tbsp of olive oil
  • 1/2 teaspoon of sea salt
  • 2 spring onions, topped and tailed and roughly chopped
  • 40g of mature Cheddar, finely grated
  • 4 knobs of butter

Instructions

  1. If you are serving the lamb with baked potatoes, pre-heat the oven to 200 °C.
  2. Prepare the potatoes by putting the olive oil in a dish and coating the potatoes.Sprinkle on some sea salt. Place the potatoes in the oven for approximately 1 1/4 hrs. The lamb stew can be prepared while the potatoes bake.
  3. Lamb
  4. Place the flour, paprika and salt and pepper in a bowl and stirring to ensure all are blended together.
  5. Add the lamb and toss well to coat.
  6. Heat the olive oil in a casserole dish and add the onion and garlic and soften over a gentle heat. Remove the onion and garlic to a bowl and then add the chorizo to the casserole dish.
  7. Increase the heat and fry until just crisp, then remove and add to the bowl of onions.There should be residual chorizo oil in the casserole dish.
  8. Add the seasoned lamb to the casserole dish and fry for about 5 minutes until browned all over.
  9. Return the onion and chorizo to the casserole dish, stir in the chipotle and chilli paste to coat, and cook for 2 minutes.
  10. Pour over the beer and add the Worcestershire sauce.
  11. Allow the liquid to come to the boil.
  12. Cover with a lid, turn the heat down and simmer for approximately 40 minutes until the lamb is tender and the sauce is thickened, sticky and spicy.
  13. Add the fresh lime juice and check the seasoning.
  14. Stir through the cherry tomatoes and chopped parsley and coriander.
  15. Remove the baked potatoes from the oven and place them on a serving dish. Make an incision down the middle but be careful not to cut straight through.
  16. Add a knob of butter and spread around the potato.
  17. Sprinkle the grated cheese and place the chopped spring onion on top.
  18. Serve the lamb stew on the plate and garnish with the remaining herbs and sliced chilli.

Notes

If you are keen to give your taste buds an awakening then this is the perfect dish for you. Enhance your experience by cracking open a Mexican beer, tuck in and enjoy!

http://howtobeagourmand.com/sticky-spicy-and-smokey-chipotle-lamb-stew/

Sticky, Spicy and Smokey Lamb Stew washed down with Mexican Beer

Like How to be a Gourmand on Facebook

What is your favourite way of using chilli in a dish? I’d love to know in the comments below!

As this recipe has a generous portion of fresh coriander and parsley, I’m entering this post into Herbs on a Saturday challenge hosted by the very talented Karen over on Lavender and Lovage.

Herbs on Saturday

I’m also posting this recipe to the One Ingredient Challenge hosted by Laura and Nazima. This month, the ingredient is the mighty Chilli – Hooray!! Submit your entries to Laura’s blog over on How to Cook Good Food.

 

{ 38 comments… read them below or add one }

1 Janice February 24, 2013 at 8:20 pm

That is my kind of food! Fab recipe, sticky, hot and sweet. Looks incredible and so good for the cold weather we are suffering.

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2 Jacqueline February 24, 2013 at 9:24 pm

Thanks Janice. It heated us up in a flash – just the ticket for the cold weather.

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3 Camilla @FabFood4All February 24, 2013 at 8:33 pm

Ooh that looks so delicious and warming with all those spices and flavours going on, a real treat for the taste buds (wot no coriander?:-)

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4 Jacqueline February 24, 2013 at 9:24 pm

Eh? Have you been on the cider again Camilla? You do realise there is coriander in the dish (along with parsley) :-)

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5 Ang February 24, 2013 at 8:38 pm

You had my attention at sticky, spicy and smokey. I will definitely be trying this dish.

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6 Jacqueline February 24, 2013 at 9:22 pm

Thanks Angela! Do let me know how you get on :-)

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7 Christine February 25, 2013 at 6:03 am

Mmm… stew… mmm.. beer! :) Sounds like my kinda meal! x

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8 Jacqueline February 25, 2013 at 12:23 pm

Thanks Christine :-)

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9 Mich Piece of Cake February 25, 2013 at 8:46 am

Oh wow, another mouth-watering dish, Jacqueline. I just love the colours, flavours and the way it is presented.

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10 Jacqueline February 25, 2013 at 12:24 pm

Thanks Michelle – coming from such a gifted photographer that’s quite a compliment!

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11 Maggie February 25, 2013 at 9:11 am

Sitting in front of the TV is the best place at the moment. I’ll take mine without the beer please – the meal is fabulous and I can feel the warmth now.

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12 Jacqueline February 25, 2013 at 12:24 pm

Sometimes it’s just the right thing to do Maggie. Thanks for your lovely compliment!

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13 Jeanne @ Cooksister February 25, 2013 at 1:51 pm

Sticky… spicy… smoky… *groan of pleasure* There are few flavours I love more than smoky chipotle chillies – I can think of few dishes that are not improved by adding them. Lovely recipe & lovely to meet you on Saturday!

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14 Jacqueline February 26, 2013 at 11:13 am

Thanks Jeanne – it was great to meet you too :-)

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15 Petra February 25, 2013 at 2:50 pm

Oh this looks just perfect! I love the use of the beer and the chilli and it looks delicious on a cold day! Am trying to be good having a vegan shake for lunch but looking at this makes me really hungry!

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16 Jacqueline February 26, 2013 at 11:14 am

Oh Petra – a vegan shake for lunch will just not do…..go on have some smokey lamb stew :-)

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17 Katharine February 25, 2013 at 7:44 pm

A lamb stew wouldn’t normally make me salivate but after looking at yours in the photo and reading the recipe, I am completely hooked! All the flavours I lOVE and the lamb looks so moist and tender – I just want to dive straight in. In fact I’m going to have a go at it tomorrow night. Perfect for this weather.
By the way, what a great way to spend a wintry afternoon – I love 6 nations season – and a good result too!

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18 Jacqueline February 26, 2013 at 11:16 am

Ha! I thought the Welsh influence might attract your inner Rugby fan. It was a fab result and on the edge of your seat type of viewing towards the end.
Do let me know how you get on if you try it Katharine and thanks for your comment!

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19 Caroline Taylor February 27, 2013 at 2:20 pm

This sounds SO good. Any excuse for a baked potato and to have it with something as interesting as this is a great idea.

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20 Jacqueline March 1, 2013 at 6:18 am

Thanks Caroline!

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21 Monet February 27, 2013 at 4:22 pm

I have not been a fan of the cold weather at all. I’ve actually been nursing my own cold. But this stew? How beautiful and delicious and so very warming! Thank you for sharing…and brightening up a cold Wednesday morning. I hope you are having a great week!

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22 Jacqueline March 1, 2013 at 6:19 am

Hope you feel better soon Monet. Thanks for the comment!

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23 Karen February 28, 2013 at 6:06 pm

I KNOW I commented here, and I can’t see my comment now! I LOVE chipotle chillies and the thought of a sticky lamb stew with them is just divine! Karen

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24 Jacqueline March 1, 2013 at 6:25 am

Don’t worry Karen – I got your twitter comment :-) Thanks for hosting the event!

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25 rita cooks italian March 1, 2013 at 7:29 am

Extra chili too beat the cold?? I agree with you! This dish is what i like to eat when it is cold and grey. A little bit of sunshine on your plate! Oh wait a minute no GARLIC?? Well I need to give it a go anyway, I guess that chorizo contains garlic…Ciao

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26 Jacqueline March 1, 2013 at 1:22 pm

Ha! Oops – there was garlic in the ingredient list – I had put it in the instruction but I forgot to mention it on the ingredient list – silly me! Thanks for keeping me on my toes Rita :-)

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27 Sarah March 4, 2013 at 10:03 am

The flavours in this dish sound so good! I don’t usually try to convert meat dishes to vegetarian, prefering recipes that are ‘naturally’ meat-free, but with this one I’m wondering if I could substitute butternut squash for the lamb…?

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28 Jacqueline March 4, 2013 at 12:27 pm

Ah! I’ve hit you with a double whammy then with Chorizo and Lamb ;-) Chipotle goes really well with butternut squash – maybe you could also pad it out with kidney beans?

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29 Laura@howtocookgoodfood March 4, 2013 at 6:45 pm

What a fantastic dish. I am also completely addicted to chillies if all kinds, including chipotle. There are so many varieties and flavours I still have yet to try but I do like the combination of dried and fresh. Adding beer to this rich glorious stew is a great idea and I could have another one on the side to drink this with!
Thanks for entering One Ingredient xx

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30 Jacqueline March 5, 2013 at 4:37 am

It’s a pleasure Laura! I am a wee bit obsessive with chillies – even converting my husband so your One Ingredient Challenge proved too hard to resist :-)

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31 kellie@foodtoglow March 4, 2013 at 7:59 pm

You are talking my language with these smack you around the chops flavours. We are chipotle fans here of long standing, and even buy chipotle ketchup specially from sainsburys, so I am bookmarking this for the next time we eat meat. Steak and chicken can just stand in line: sticky, spicy and smokey chipotle lamb stew goes to the front of the queue!

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32 Jacqueline March 5, 2013 at 4:39 am

Wonderful news Kellie – glad you share our chipotle love!

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33 Gretchen March 5, 2013 at 9:52 pm

Well done, Jacqueline – this looks so appealing (especially with the Mexican beer)!

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34 Jacqueline March 6, 2013 at 3:35 am

Hi Gretchen, lovely to hear from you! It hit the stop – no doubt about it :o )

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35 rita cooks italian March 15, 2013 at 6:59 pm

It’s Friday evening and I have got most of the ingredients to prepare this dish…YUMMY!

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36 Jacqueline March 16, 2013 at 4:41 am

Fabulous Rita – hope you enjoy it ;-)

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37 Petra April 10, 2013 at 2:23 pm

Hi Jaqueline, Congratulations! I have nominated you for the Best Moment Award… which you really deserve! Click this link to have a look at how to accept the award:
http://petra08.wordpress.com/2013/04/10/best-moment-award/

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38 Jacqueline April 11, 2013 at 4:48 am

Petra what a really nice gesture. Thanks very much – it is really kind of you.

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