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    You are in: Home / Recipes / Estofado De Carnero (Lamb Stew) Recipe
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    Estofado De Carnero (Lamb Stew)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    Zeldaz's Note:

    From The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz, 1965. We like to add some cooked black beans at the end to make it even heartier and stretch it farther.

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    Units: US | Metric


    1. 1
      Prepare the chiles:.
    2. 2
      Wash the chiles in cold water. Remove veins, stems, and seeds. Tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. Place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree.
    3. 3
      Assemble the stew:.
    4. 4
      Place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid.
    5. 5
      Add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). Pour the puree over the meat, cover the casserole, bring to a boil. Reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours.
    6. 6
      Five minutes before serving, add the sherry. Sprinkle with almonds just before serving.

    Ratings & Reviews:


    Nutritional Facts for Estofado De Carnero (Lamb Stew)

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 420.3
    Calories from Fat 135
    Total Fat 15.1 g
    Saturated Fat 4.5 g
    Cholesterol 147.6 mg
    Sodium 158.0 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 3.5 g
    Sugars 6.0 g
    Protein 48.8 g

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