Lamb Stew

Lamb Stew
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Originally posted by me on my original food blog (drummingupabettermeal) in September 2015.

1 hour, 10 minutes
488.86 kcal
  • 1 White Onion, roughly chopped.
  • 3.5 pounds of lamb chuck roast (roughly chopped and deboned and fat removed)
  • 3 tablespoons Smokey BBQ Blend
  • 1 dried Limon Chili
  • 1 dried Guajillo Chili
  • 1 dried panca seco chili
  • 1 dried cascabel chili
  • 6 cups water
  • 3 tablespoons coconut oil
  • 6 tablespoons Black Strap Molasses
10 minutes
1 hour
Ready in
1 hour, 10 minutes
  1. Start with the bones and fat from the lamb chuck roast and add 3-4 cups water enough to cover and a splash of apple cider vinegar. low boil for 30 minutes to make a quick bone broth. Once done remove bones and fat.
  2. In another pot add the dried chilis and 3-4 cups water and low boil for 60 minutes.
  3. Immersion blend the chili
  4. Add the Molasses and quick immersion blend and let sit for 30 minutes
  5. Combine the bone broth and the chili sauce.
  6. In a pan bring the coconut oil to het and once ready to start frying add the chopped lamb.
  7. Brown lamb for 5 minutes until a good sear on all sides.
  8. Add in the sauce and the rough chopped onions.
  9. Mix well
  10. Reduce heat to just above a simmer and cover for 1 hour.
  11. Enjoy and Serve over Baked Potato or Rice.
Nutrition information
Serving Size: 1 bowl
Calories per serving: 488.86 kcal
Fat per serving: 21.08 g
Saturated fat per serving: 11.53 g
Carbs per serving: 19.72 g
Protein per serving: 56.81 g
Fiber per serving: 0.8 g
Sugar per serving: 17.42 g
Sodium per serving: 216.21 mg
Trans fat per serving: 0.65 g
Cholesterol per serving: 169.34 mg
Nutrition label for Lamb Stew
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