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Mexican Lamb Stew

chef.expert's picture
Ingredients
  Milk 4 Cup (64 tbs)
  Onion 1 , chopped
  Bay leaves 2
  Dried thyme 1⁄2 Teaspoon
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Lamb 2 Pound, cut into pieces
  Chopped peaches 1⁄2 Cup (8 tbs) (Canned Or Fresh)
  Raisins 2 Tablespoon
  Walnut 1⁄2 Cup (8 tbs), chopped toasted
  Capers 2 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Cook a mixture of milk, onion, bay leaves, thyme, salt and pepper being careful not to boil.
2) Fry lamb in hot butter until golden.
3) Stir in to hot milk and uncover and simmer over low heat for about 1 hour or more until lamb is soft and milk has cooked away.
4) Take a hot serving dish; arrange lamb on it and decorate with peaches, raisins, walnuts and capers.

SERVING
5) Serve the stew over rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Stewed
Dish: 
Pie
Ingredient: 
Lamb
Cook Time: 
15 Minutes
Servings: 
4

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1106 Calories from Fat 732

% Daily Value*

Total Fat 83 g127.2%

Saturated Fat 42.4 g211.9%

Trans Fat 0 g

Cholesterol 263 mg87.7%

Sodium 391.7 mg16.3%

Total Carbohydrates 40 g13.4%

Dietary Fiber 2.5 g10.1%

Sugars 19.9 g

Protein 53 g106.9%

Vitamin A 28.2% Vitamin C 8.5%

Calcium 36% Iron 35.5%

*Based on a 2000 Calorie diet

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Mexican Lamb Stew Recipe