It doesn’t get more warming than a hearty pot of meat stew on a cold winter night. This Chipotle Lamb Stew is a simple but satisfying recipe that just hit all the right spots as the weather turns chillier. Requiring one pot only is a bonus to make things easier. We absolutely adore that smoky touch of flavour from the chipotle, which goes tantalisingly well with the tomato sauce base and meat. The best part is that the potatoes would’ve soaked up all the glorious flavours and added a velvety touch to the dish. To serve, we love moping it up with plenty of garlic bread, and some rice too if we’re feeling extra carby! It’s a rich, hearty, and moreish dish to savour and no doubt a crowd pleaser.
How to make One-Pot Chipotle Lamb Stew
Ingredients You Need
- Lamb – I typically used lamb cutlets or lamb neck fillets
- Olive Oil
- Garlic, Onions, Chilli Flakes – the aromatics
- Chipotle Paste
- Potatoes
- Chopped Tomatoes – tinned ones are fine
- Chicken Broth – alternatively, lamb broth
- Fresh Coriander Leaves – for garnish
- Salt, Black Pepper, Smoked Paprika – for seasoning
Recipe Notes
- Other than lamb cutlets and neck fillets, you can also use diced lamb shoulder or other cuts of stewing lamb to make this recipe.
- Browning the meat first helps to lock down more flavours and caramelises the juices.
- Adding potatoes also helps to slightly thicken up the sauce
- When simmering the stew, keep the liquids bubbling gently at medium-low heat so that it doesn’t leave a greasy taste from emulsification.
Looking for more easy dinner recipes? Check these out too:
Chipotle Lamb Stew
Ingredients
- 340 g Lamb Cutlets / Neck Fillets / Diced Lamb Shoulder
- 1 tbsp Olive Oil
- 2 tbsp Chipotle Paste
- 1 tsp Red Chilli Flakes
- 400 g Chopped Tomatoes
- 1 cup Chicken Broth
- 1 Onion chopped
- 4 cloves Garlic finely chopped
- 3-4 medium-sized Potatoes chopped into chunks
- Fresh Coriander Leaves for garnish
- Salt & Black Pepper to taste
Instructions
- Season the lamb chops with a generous amount of salt & black pepper.340 g Lamb Cutlets / Neck Fillets / Diced Lamb Shoulder
- Heat olive oil in a heavy bottom pan over high heat. Sear the lamb chops until browned on both sides. Remove from pan and set aside.1 tbsp Olive Oil
- Lower to medium heat. In the same pan, add more oil if needed, saute onions, garlic, and red chilli flakes for about 5 minutes until golden & softened.1 Onion, 4 cloves Garlic, 1 tsp Red Chilli Flakes
- Add in Chipotle Paste and then the potatoes. Toss till the potatoes are fully coated.2 tbsp Chipotle Paste, 3-4 medium-sized Potatoes
- Stir in chopped tomatoes and chicken broth. Bring to a boil.400 g Chopped Tomatoes, 1 cup Chicken Broth
- Turn the heat down to medium-low / low heat. Simmer and cover to cook for 30 minutes. Stirring occasionally.
- Season with salt, black pepper, and smoked paprika. Let simmer for another 10 minutes.Salt & Black Pepper
- Toss with fresh coriander leaves and serve hot.Fresh Coriander Leaves
Notes
- Browning the meat first helps to lock down more flavours and caramelises the juices.
- When simmering the stew, keep the liquids bubbling gently at medium-low heat so that it doesn’t leave a greasy taste from emulsification.
