Spicy Lamb with Tomato and Cilantro


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 large garlic cloves, chopped
  • 3 jalapeño chilies, seeded, chopped
  • 2 ½ teaspoons ground cumin
  • 1 pound lamb stew meat, cut into scant ½-inch pieces
  • 1 ½ cups tomato sauce
  • + 2 more ingredients
    • 1/3 cup canned beef broth
    • ¼ cup chopped fresh cilantro

1. Heat oil in large skillet over medium-high heat. Add onion, garlic, chilies and cumin and sauté until onion begins to soften, about 3 minutes. Sprinkle lamb with salt and pepper. Add to skillet and sauté until no longer pink, about 5 minutes. Add tomato sauce and broth. Bring to boil. Cover sk...

View full recipe at SpringPad


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