Lamb Stew, Yucatán Style
Cordero estilo YucatánThis dish of boneless lamb coated with Yucatán seasonings and cooked with onions, tomatoes, and chiles is typical of the stews served in market food stalls and some restaurants.Small white beans, ibis, are grown in the Yucatán, so I accompany the stew with White Beans with Roasted Garlic.
Ingredients
Makes 4 servings
- Yucatán Red Seasoning Paste
- 1 tablespoon unseasoned rice vinegar
- 1½ pounds boneless lamb cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ cup chopped white onion
- 2 large garlic cloves chopped
- ½ medium red bell pepper coarsely chopped or diced
- 1 fresh habanero chile stemmed, seeded, ribs removed, and chopped (wear protective gloves)
- 2 large tomatoes peeled and chopped
- ¼ cup lightly packed chopped cilantro
- 1 cup canned fat-free reduced-sodium chicken broth
- Salt to taste
Instructions
- Prepare the seasoning paste.
- Mix 2 tablespoons of the paste with the vinegar and rub all over the meat.
- Cover and refrigerate 2 to 4 hours.
- Store the remaining paste for later use.
- In a large saucepan, heat the oil over medium heat and cook the onion until softened, about 3 minutes.
- Add the remaining ingredients and the seasoned meat.
- Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, 45 to 50 minutes.
- Remove the cover and cook 8 to 10 minutes more to thicken a bit and reduce some of the liquid.
- Add salt, if needed.
- Serve with white beans or steamed rice.