RECIPE SUBMITTED BY Joanna Stringer Goff
New Mexican Lamb Adovada
Lamb is a traditional meal in northern New Mexico. This preparation incorporates spicy chile—another New Mexican tradition,
to be sure!
2 tablespoons vegetable oil
1½ pounds lamb stew meat, cut in ½-inch cubes, drained, patted dry
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon salt
1 cup New Mexico red-chile powder
(mild or medium)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
½ cup New Mexico red wine
3 cups vegetable broth
1 tablespoon New Mexico honey
salt and pepper to taste
1 teaspoon fresh rosemary, finely chopped
Heat oil in heavy, large-bottomed soup pot over medium-high heat. Add lamb stew meat, evenly covering bottom of pot.
Let lamb brown 8–10 minutes before stirring, then cook another 5 minutes. Add onion and garlic. Cook 5 minutes more, stirring occasionally. Add salt, chile powder, cumin, coriander, and oregano. Cook another 2–3 minutes, stirring constantly, until very fragrant.
Add wine and cook 1 minute. Add vegetable broth, reduce heat to simmer, and add honey. Simmer 30 minutes or until lamb is tender.
Adjust seasonings with salt and pepper, and finish with fresh rosemary. Serve over steamed rice with dollop of sour cream and warm flour tortillas.
Lamb is a traditional meal in northern New Mexico. This preparation incorporates spicy chile—another New Mexican tradition,
to be sure!
2 tablespoons vegetable oil
1½ pounds lamb stew meat, cut in ½-inch cubes, drained, patted dry
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon salt
1 cup New Mexico red-chile powder
(mild or medium)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
½ cup New Mexico red wine
3 cups vegetable broth
1 tablespoon New Mexico honey
salt and pepper to taste
1 teaspoon fresh rosemary, finely chopped
Heat oil in heavy, large-bottomed soup pot over medium-high heat. Add lamb stew meat, evenly covering bottom of pot.
Let lamb brown 8–10 minutes before stirring, then cook another 5 minutes. Add onion and garlic. Cook 5 minutes more, stirring occasionally. Add salt, chile powder, cumin, coriander, and oregano. Cook another 2–3 minutes, stirring constantly, until very fragrant.
Add wine and cook 1 minute. Add vegetable broth, reduce heat to simmer, and add honey. Simmer 30 minutes or until lamb is tender.
Adjust seasonings with salt and pepper, and finish with fresh rosemary. Serve over steamed rice with dollop of sour cream and warm flour tortillas.
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