Prep 4 hrs
Cook 1 hr 30 mins
I ate this stew with a mountain guide named Chi Chi on my way to explore some ruins in the Andes. I was sworn to secrecy as to exactly where these ruins were, but you can surmise from this recipe that it was near a place that had cheap Mexican beer and fresh cilantro. To make this goat stew, simply replace the word 'lamb' with 'goat' when you are making it.
- 5 garlic cloves
- 2 teaspoons ground annatto seed
- 3 lbs lamb chops
- 1 lb lamb rib
- 3 teaspoons coarse grain mustard
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground black pepper
- 1 (12 ounce) bottlemexican pilsner beer
- 1 bunch cilantro
- 1⁄4 bunch parsley
- 1 tomatoes
- 1 onion
- 1 1⁄2 teaspoons cumin
- 1 (8 ounce) can chicken broth
- 1⁄2 cup oil
- 1 1⁄2 lbs yucca root
- Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
- Lay lamb chunks flat in a flat bottom bowl or pie dish.
- Mix together 2 cloves diced garlic, 1 tspn. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard.
- Pour evenly over your lamb.
- Spread the last tsp of mustard over the top of the lamb meat.
- Let stand for 2-4 hours.
- Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock.
- Mix until well blended.
- Peel yucca root and slice into 1 inch cubes.
- Place cubes in a pot full of water and bring to a boil.
- Boil until yucca is easily penetrated with a fork, then set aside.
- Once the meat is marinated, place oil in pan and heat.
- When oil is warm, add the meat without the marinade.
- Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
- Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock.
- When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender.
- Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
- Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
- Add yucca root and stir.
- Let sit for 5 more minutes, then remove from heat.
- Serve with spiced rice.