Lamb Mayan Style
|Boneless lamb for stew||2 Pound, cut in 2 inch chunks|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 Cup (16 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Pepitas||1 Cup (16 tbs)|
|Annatto seeds||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Put lamb, onion, garlic, tomatoes, salt, and pepper into a dutch oven or heavy saucepot; mix well.
Add water to cover.
Bring to boiling, reduce heat, cover, and simmer until meat is tender (about 2 hours).
Meanwhile, combine pepitas and annatto seeds in an electric blender and blend until pulverized.
Fry mixture in a small amount of hot oil in a small skillet 2 or 3 minutes, stirring constantly.
Stir into the sauce with meat.
Stir in lemon juice.
Serve with cooked rice.