Prepare the lamb:

Finish the dish:

  • Water 120 ml
  • Onion, small diced 160 g
  • Vine Ripened Tomato, diced 500 g
  • Serrano peppers, seeded and chopped 2 ea
  • Cilantro leaves, washed and dried 34 g

To serve:

  • Limes, cut into wedges, for garnish 1 each
  1. Prepare the lamb:

    • Pre-heat the oven to 175°C.
    • Season the lamb with cumin and 15 grams of the Stafford® BLUE LABEL Chicken Broth Base. Sear the lamb in a roasting pan until brown.
    • Mix the water and the remaining Stafford® BLUE LABEL Chicken Broth Base together.
    • Deglaze the roasting pan with the Stafford® BLUE LABEL Chicken Broth Base mixture and place the lamb into the oven.
    • Braise the lamb for 2 ½ hours.
    • Remove lamb and let cool and then shred, reserving cooking liquids.
  2. Finish the dish:

    • On a plancha or griddle, pour on 120 mlof water and sauté the onion.
    • Stir in shredded lamb.
    • Stir in tomatoes and serrano peppers and cook until softened.
    • Pour over a 60 ml of reserved liquids.
    • Add in cilantro and sauté until wilted and lamb is warmed through.
  3. To serve:

    • Serve on a platter with sliced limes.
    • If needed, drizzle additional reserved cooking liquids to cover the lamb mixture.

    Note: Serve with rice, beans and tortillas.


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