From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
First, add lamb meat and olive oil to a skillet over medium heat. Cook for 3 to 4 minutes on each side, until browned.
2
Once browned, remove lamb to a plate.
3
Add onion, red pepper, serrano peppers, and minced garlic to the pan.
4
Cook for 5 minutes or until onion is softened.
5
Then, add all spice mix ingredients to a small bowl. Stir to combine.
6
Add tomato paste, chicken broth, vinegar and spice mix to the skillet. Add lamb back in.
7
Next, bring to a light boil. Lightly boil for 15 to 20 minutes or until sauce has thickened. Lamb is considered done when it is 145 degrees Fahrenheit.
8
Remove from heat. Ladle into bowls and garnish with cilantro if desired.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices First 🔥Toast the cumin, turmeric, and mustard in hot oil for 30-60 seconds before adding other ingredients to unlock their essential oils and deepen their flavor complexity.
- Double-Sear Your Lamb 🥩Sear the lamb in batches on high heat until deeply browned on all sides, then set aside—this creates a flavorful crust that enriches the entire sauce.
- Vinegar Balance for Brightness ⚖️Add vinegar in two stages: half during cooking for depth, and the remainder in the final minutes to brighten the sauce and cut through the richness.
- Slow-Simmer for Tender Meat 🫖Cook on low heat for 45-60 minutes covered to allow the lamb to become fork-tender while the sauce concentrates and flavors meld together.
- Fresh Cilantro Timing Trick 🌿Reserve half your cilantro for garnishing just before serving while mixing the other half into the sauce mid-cooking for layered herbal depth.
Recipe Facts
Diet at a Glance
Gluten Free
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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