Smoky Mexican-Inspired Lamb Stew
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Smoky Mexican-Inspired Lamb Stew

Smoky Mexican-Inspired Lamb Stew

with Black Beans

The secret to this stew's smokiness is a sprinkle of chipotle powder! Rich lamb, tender black beans and a dollop of creamy guacamole round out this weeknight winner.

Tags:
Spicy
•Discovery
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

370 mL

Black Beans

¼ cup

Feta Cheese, crumbled

(Contains Milk)

370 mL

Crushed Tomatoes

7 g

Cilantro

3 tbsp

Sour Cream

(Contains Milk)

85 g

Tortilla Chips

¼ tsp

Chipotle Powder

2 tbsp

Mexican Seasoning

113 g

Yellow Onion

1 tbsp

Tomato Sauce Base

3 tbsp

Guacamole

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories850 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate67 g
Sugar13 g
Dietary Fiber16 g
Protein38 g
Cholesterol85 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl

Cooking Steps

Prep
1

Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Pick cilantro leaves from stems. Keep leaves and stems separate. Thinly slice cilantro stems. Peel, halve, then cut onion into 1/4-inch pieces. Drain, then rinse black beans.

Cook aromatics
2

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, cilantro stems and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring occasionally, until onions soften, 2-3 min. Season with salt and pepper.

Cook lamb
3

Add lamb to the pot with onions. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Add Mexican Seasoning, tomato sauce base and beans. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Cook stew
4

Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl) to the pot with lamb. Stir to combine, then bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer stew, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!)

Finish and serve
5

Combine sour cream and guacamole in a small bowl. Divide stew between bowls. Dollop with guacamole cream, then sprinkle feta and cilantro leaves over top. Serve tortilla chips on the side for scooping.

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