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Lamb Mayan Style

world.chef's picture
  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
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Pepitas 1 Cup (16 tbs)
  Annatto seeds 1 Tablespoon
  Oil 2 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.

Recipe Summary

Main Dish

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