Red Chile Lamb Stew

"I haven't tried this spicy stew yet but it sounds delicious and perfect for cold winter days with some corn bread for dipping into the stew. Recipe source: local newspaper"
photo by a user photo by a user
Ready In:
1hr 30mins




  • In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
  • Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
  • Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
  • Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
  • Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
  • Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
  • Continuing cooking until potatoes are soft about 30-45 minutes.

Questions & Replies

Got a question? Share it with the community!


  1. This is a terrific stew! I followed the directions exactly, except that I added 4 large potatoes (about 700 g worth) as I had plenty of liquid- the dish just seemed to be crying out for them. The stew is spicy and garlicy (just right for us) and the lamb was incredibly tender. I'll be making this one again very soon. Thanks for posting !


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
View Full Profile

Find More Recipes