Estofado De Cordero

"I like to eat this with some onion rice, grilled plantain and avocado salad"
 
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Ready In:
1hr 40mins
Ingredients:
14
Yields:
10 portions
Serves:
10
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ingredients

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directions

  • Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don?t add water for the stock. The tomatoes will provide the juice to flavour the stew.).
  • Cut onions into cubes and saute till fragrant in a pan. Add into pot.
  • Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot.
  • While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice.

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RECIPE SUBMITTED BY

I love trying different kinds of food, playing with flavours. I inherited it from my dad. We used to spend every Sunday, cooking something new. It was like a special day for us to spend time together. Apart from cooking, I also love travelling. My favourite places are Jamaica, and Morocco. Nothing like sitting by the side of the road somewhere, eating Jerk Chicken or a Moroccan Sandwich!
 
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