Southwestern Lamb Stew

Chipotle chiles, tomatoes, and beer add vibrant flavors to the sauce. Serve over mashed potatoes.


4 servings (serving size: about 1 3/4 cups stew and 1 tablespoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 395
Caloriesfromfat 28 %
Fat 12.4 g
Satfat 4.3 g
Monofat 4.9 g
Polyfat 1.2 g
Protein 48.4 g
Carbohydrate 14.8 g
Fiber 3.8 g
Cholesterol 147 mg
Iron 5.1 mg
Sodium 795 mg
Calcium 56 mg


2 pounds lamb stew meat, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
5 1/2 cups vertically sliced onion (about 1 large)
3/4 cup less-sodium beef broth
2 to 3 tablespoons finely chopped chipotle chiles, canned in adobo sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1 (14.5-ounce) can diced tomatoes, undrained
1 (12-ounce) bottle beer
1/4 cup chopped fresh cilantro


Preheat oven to 350°.

Sprinkle lamb with salt and pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add lamb; cook 8 minutes, browning on all sides. Remove lamb from pan; set aside. Add onion to pan; sauté 5 minutes or until golden brown. Add broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in chiles and the next 5 ingredients (through beer). Return lamb to pan; bring to a boil. Cover and bake at 350° for 1 hour and 15 minutes or until lamb is tender. Sprinkle with cilantro.

Joanna Pruess,

Cooking Light

April 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note