This spicy and flavoursome lamb birria will excite your taste buds! Full of authentic spicy Mexican flavours, this lamb stew will have you coming back for more!
Looking for more slow cooked lamb recipes or more Mexican recipes?
Ingredients
Method
1.Heat half the oil in a large saucepan over high heat; cook lamb, in batches, until browned all over. Remove from pan.
2.Heat remaining oil in same pan; cook onion, ginger and garlic, stirring, until softened. Add chilli powder, oregano and ground spices; cook, stirring, for 1 minute or until fragrant.
3.Return lamb to pan with thyme, bay leaves, peppers, tomatoes, stock and the water; bring to the boil. Reduce heat; simmer, covered, for 1½ hours. Uncover; add prunes, simmer for 20 minutes or until lamb is tender and sauce has thickened.
4.Discard thyme and bay leaves. Season to taste; serve lamb topped with coriander.
Serve with grilled corn tortillas and lime wedges. Complete recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through, then continue from step 4.
Note
