Mexicans enjoy cooking lamb or chicken over the barbacoa (fire pit) during the main holidays and lamb is also used in some other traditional Mexican recipes. You can use it in place of beef or chicken to make tacos or fajitas, perhaps substituting the cilantro for fresh mint, since lamb and mint are so good together.
This meat also cooks well in crockpot recipes so, if you fancy making something in the slow cooker, choose an economical cut and then slow cook it in there with your other favorite Mexican ingredients until it is tender and delicious.
Lamb is versatile and there are also plenty of different cuts to choose from, including big ones like the leg or shoulder, medium cuts like the neck fillet or smaller ones like individual cutlets and chops.
You do not have to construct a fire pit and roast a whole sheep, like some Mexicans do during the holiday season but, if you enjoy the flavor of this meat, using the neck fillet to make a stew will show you just how good it is when combined with typical south of the border ingredients.
If you want to use this ingredient to make your own Mexican food, why not try the following recipe? It is not difficult to follow and the resulting meal will feed six people. You can either serve it as a complete meal or serve tortillas on the side. Why not mix it up a bit by serving French fries or your favorite rice or potato side dish?
What You Need:
- 2 lbs lamb neck fillet
- 2 crushed garlic cloves
- 2 tablespoons sunflower oil
- 2 tablespoons all-purpose flour
- 1 sliced onion
- 14 1/2 oz can chopped tomatoes
- 5 oz white wine
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 3/4 lbs canned cannellini beans or black-eyed beans, drained and rinsed
- 2 tablespoons tomato paste
- 4 tablespoons mango chutney
- Salt and black pepper
- 1/2 cup Greek yogurt, seasoned with salt, pepper and 2 tablespoons of chopped cilantro, to serve
- 6 portions cooked rice, to serve
- Fresh mint or cilantro, for garnish
How To Make It:
Remove the excess fat from the meat, and then chop it into big cubes. Heat a big, heavy pan and brown the lamb in batches. Transfer it to a plate. Turn the heat down, then add the oil, onion, and garlic to the pan, and saute for three minutes.
Add the cumin, coriander, and flour and cook for a couple of minutes, stirring all the time. Add the canned tomatoes, tomato paste, and wine and return the lamb to the pan. Stir well and bring the mixture to a boil. Season to taste, then cover and cook for one and a half to two hours.
Stir in the mango chutney and beans ten minutes before the end of the cooking time. Serve this Mexican stew recipe with the seasoned yogurt and garnished with fresh herb sprigs.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/
Article Source: EzineArticles.com