- 5kg diced Lamb shoulder
- 3 onions
- 6 mixed peppers
- 1 tin tomato paste
- 1 tin chopped tomatoes
- 6 teaspoons of salt
- 4 teaspoons cracked black pepper
- 5 teaspoons paprika
- 4 teaspoons oregano
- 2 teaspoons of chilli powder
lamb birria,mexican stew
lee clark
24th January 2011
lamb birria,mexican stew
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the lamb birria, mexican stew recipe below as tried and tested by our professional chefs. sweat onions and peppers with the spices and garlic, add all other ingredients and cook till tend...
Ingredients
Method
sweat onions and peppers with the spices and garlic, add all other ingredients and cook till tender, i also like to mix some creme fraiche in this once done or once reheated
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
