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Smoky Mexican-Inspired Lamb Stew

Smoky Mexican-Inspired Lamb Stew

with Black Beans
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Calories
950 kcal
Protein
46g protein
Total
30 minutes
Difficulty
Medium
Allergens:
  • Milk
  • Sesame
  • Milk
  • May contain traces of allergens
  • Triticale
  • Sulphites
  • Soy
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • Fish
  • Egg
  • Crustaceans
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Lamb

1 unit(s)

Black Beans

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

7 g

Cilantro

1 unit(s)

Sour Cream

(Contains: Milk)

85 g

Tortilla Chips

(May be present: Sesame, Milk)

1 tsp

Chipotle Powder

(May be present: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)

2 tbsp

Mexican Seasoning

(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

1 unit(s)

Yellow Onion

2 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

3 tbsp

Guacamole

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Calories950 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate97 g
Sugar17 g
Dietary Fiber20 g
Protein46 g
Cholesterol100 mg
Sodium1830 mg
Trans Fat0.2 g
Potassium1750 mg
Calcium350 mg
Iron6 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.
Colander
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl

Cooking Steps

Prep
1
  • 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 (2 tbsp) oil, 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 1/4 cup (1/2 cup) water 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 lamb stew between bowls.
  • Dollop with guacamole cream, then sprinkle feta and cilantro leaves over top.
  • Serve tortilla chips on the side for scooping.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many enjoyed the dish's taste, though some found the lamb flavor overpowering. Several noted it tasted more like chili than stew.
  • Ease of prep: Customers appreciated the simple, quick preparation and easy cleanup. Some suggested cooking it longer for better flavor.
  • Suggestions: Consider adding vegetables like peppers or mushrooms for more variety. Try substituting beef or turkey if you find lamb too strong.
  • Portions: The meal was filling and hearty, with good portion sizes that worked well for leftovers.
  • Spice level: Some found it spicier than expected; adjust the chipotle powder to taste.
AI-generated from customer reviews