Estofado de carnero

Recipe from: 16 April 2010

Ingredients 14
Servings 1
Minutes 40 mins


Serving Change
  • 950
    Boneless lamb – cubed
  • 250
    Stock made from the lamb bones
  • 450
    Fresh ripe tomatoes, peeled and finely chopped
  • 1
    onion, finely chopped
  • 3
    Dried ancho chillies
  • 1
    Jalapeño chilli, chopped
  • 3
  • 60
    Seedless raisins
  • 60
    Pine nuts
  • 1
  • 1
  • 1
    Cardamom seeds
  • 1
    Chopped coriander leaves
  • Salt and freshly ground black pepper to taste


40 mins
This is a basic lamb stew using an unusual but economical cut of meat; the boneless part of the neck, known as fillet of neck in some countries.
Seasoned with vibrant spices to create an awesome and unusual taste explosion.

Soak the ancho chillies in a bowl of water (just cover the chillies with water), removing the stems and after 40 minutes, chop very finely or puree in a food processor.

Roast your dry spices first in a dry frying pan.

Heat olive oil and saute the jalapeño chillies and the onion until transparent.

Put the chopped tomatoes in the pan with onions and stir fry until the tomatoes have thickened and then stir in the raisins, pine nuts, cinnamon, cloves, cardamom and garlic.

Season with salt and pepper and transfer the mixture to a large saucepan.

Add the ancho chillies with the water, the lamb and the stock and stir to mix everything very well and simmer gently for ten minutes.

Turn the heat down and cook over low heat until the lamb is tender.

Stir in the fresh coriander.

Garnish and serve with coriander rice.

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