Name: Lamb birria
Prep time: 10 min
Cook time: 155 min
Total time: 165 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 700 gram trimmed lamb rump steaks, cut into 3cm cubes; 1 medium brown onion (150g), chopped coarsely; 4 teaspoon finely grated fresh ginger; 3 clove garlic, sliced thinly; 3 teaspoon mexican chilli powder; 1 teaspoon dried oregano; 1 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 2 sprigs fresh thyme; 2 fresh bay leaves; 285 gram jar whole roasted piquillo peppers, drained, chopped coarsely; 410 gram canned crushed tomatoes; 2 cup (500ml) salt-reduced chicken stock; 1 cup (250ml) water; 1/2 cup (85g) seeded prunes, halved; 1/2 cup loosely packed fresh coriander leaves

Lamb birria

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!

Skip to Recipe

Serves 4

Prep

10M

Cook

2H 35M

Total

2H 45M

Ingredients

2 tablespoon olive oil

700 gram trimmed lamb rump steaks, cut into 3cm cubes

1 medium brown onion (150g), chopped coarsely

4 teaspoon finely grated fresh ginger

3 clove garlic, sliced thinly

3 teaspoon mexican chilli powder

1 teaspoon dried oregano

1 teaspoon ground cloves

1/4 teaspoon ground cinnamon

2 sprigs fresh thyme

2 fresh bay leaves

285 gram jar whole roasted piquillo peppers, drained, chopped coarsely

410 gram canned crushed tomatoes

2 cup (500ml) salt-reduced chicken stock

1 cup (250ml) water

1/2 cup (85g) seeded prunes, halved

1/2 cup loosely packed fresh coriander leaves

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

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