Serves: 4
Total Calories: 603

Yucatán Red Seasoning Paste
1 tablespoon unseasoned rice vinegar
1 1/2 pounds boneless lamb, cut into 1-inch pieces
1 tablespoon olive oil
1/2 cup chopped white onion
2 cloves garlic (large), chopped
1/2 medium red bell pepper, coarsely chopped or diced
1 , fresh habanero chile kimmy, , stemmed, seeded, ribs removed, and chopped (wear protective gloves)
2 large tomatoes, peeled and chopped
1/4 cup lightly packed chopped cilantro
1 cup canned fat-free reduced-sodium chicken broth
salt, to taste

1. Prepare the seasoning paste. Mix 2 tablespoons of the paste with the vinegar and rub all over the meat. Cover and refrigerate 2 to 4 hours. Store the remaining paste for later use.

2. In a large saucepan, heat the oil over medium heat and cook the onion until softened, about 3 minutes. Add the remaining ingredients and the seasoned meat. Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, 45 to 50 minutes. Remove the cover and cook 8 to 10 minutes more to thicken a bit and reduce some of the liquid. Add salt, if needed. Serve with white beans or steamed rice.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 603
Calories from Fat: 40

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