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Smoky Mexican-Inspired Lamb Stew
with Black Beans
The secret to this stew's smokiness is a sprinkle of chipotle powder! Rich lamb, tender black beans and a dollop of creamy guacamole round out this weeknight winner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
370 mL
Black Beans
¼ cup
Feta Cheese, crumbled
(Contains Milk)
370 mL
Crushed Tomatoes
7 g
Cilantro
3 tbsp
Sour Cream
(Contains Milk)
85 g
Tortilla Chips
¼ tsp
Chipotle Powder
2 tbsp
Mexican Seasoning
113 g
Yellow Onion
1 tbsp
Tomato Sauce Base
3 tbsp
Guacamole
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Pick cilantro leaves from stems. Keep leaves and stems separate. Thinly slice cilantro stems. Peel, halve, then cut onion into 1/4-inch pieces. Drain, then rinse black beans.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, cilantro stems and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring occasionally, until onions soften, 2-3 min. Season with salt and pepper.
Add lamb to the pot with onions. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Add Mexican Seasoning, tomato sauce base and beans. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl) to the pot with lamb. Stir to combine, then bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer stew, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!)
Combine sour cream and guacamole in a small bowl. Divide stew between bowls. Dollop with guacamole cream, then sprinkle feta and cilantro leaves over top. Serve tortilla chips on the side for scooping.
