Serves: 4
Total Calories: 712
1. Prepare the red chile paste. Reserve 1/2 cup for the stew and store the remaining for another use. In a large heavy pot, heat the oil over medium heat. Add the meat, season with salt, and brown in batches, 4 to 5 minutes per batch. Remove the meat to a bowl as it browns and reserve.
2. Add the onion and garlic to the pan and cook, scraping up any brown bits from the pan bottom, about 3 minutes. Stir in the tomato, the 1/2 cup of red chile paste, broth, and epazote. Bring to a boil.
3. Return the lamb to the pot. Reduce the heat to medium-low, cover, and simmer until the meat is tender, about 1 hour.
4. Meanwhile, peel the cooked potatoes and cut into 1-inch pieces. About 15 minutes before serving, stir the potatoes, zucchini, and cilantro into the stew. Simmer over low heat 15 minutes. Add salt, if needed. Serve hot in shallow soup bowls.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lamb in Red Chile with Potatoes and Zucchini recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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