Spicy Lamb Guest Post…

Rachel from South Beach Primal writes:

I can’t even tell you how excited and honored I am to do my first EVER guest post here on PaleoPot.

Jason and I talked about this months ago and I’ve been trying to think of a crock pot dish that was both

characteristic of my style as well as different from my own basic crock pot meals I’ve posted in the past.

I ended up making Birria for my mom on Mother’s day for the first time and knew as soon as I tasted

it that this would be the winning dish for you all. Birria is a Mexican stew made of lamb or goat using

a base of toasted dried chilies and stock. Traditionally it is served with corn tortillas, but I love it over

cauliflower rice or with a side of baked yuca fries.

 

I think the earthy taste of the chilies pair well with the gaminess of lamb. This dish is often served for

special occasions in Mexico; Mother’s Day being one of them. Because I love the spicy chili broth so

much, I strain it and freeze it to flavor other soups and sauces.

 

 

 

 

 

 

 

 

What you Need:

• 3-4 lbs lamb shoulder and neck bones (for stew)
•  4 guajillo chilies
•  3 ancho chilies
•  4 arbol chilies
•  1 can diced tomatoes
•  3 cups chicken stock
•  1 white onion, sliced
•  8 oz white mushrooms, quartered
•  6 garlic cloves, minced
•  2 tbsp vinegar
•  2 tsp oregano
•  1 tsp black pepper
•  1 tsp salt
•  1 tsp thyme
•  ½ tsp cinnamon
•  ½ tsp cumin
•  Chopped cilantro (garnish)

How you Make It:

1.) Bring about 3 cups of water to a boil in a medium saucepan.

2.) At the same time, heat a skillet over medium heat. 

3.) Cut off the stems from each of the chilies and remove the seeds and veins. 

4.) Toast the chilies in the skillet for 5 minutes. 

5.) Submerge the chilies in the boiling water and immediately turn off the stove. Soak them for 20

minutes.

6.) Puree the chilies, 2 cups of chicken stock, and can of tomatoes in a blender.

7.) Layer the bottom of your crock pot with the lamb meat and bones. Cover with sliced onions, the

chili puree, garlic and spices. Add the remaining 1 cup of chicken stock and vinegar.

8.) Cook on low for 8-10 hours

9.) When there are 3 hours remaining, add the chopped mushrooms and stir the stew.

10.)Serve in a bowl over cauliflower rice or accompanied by yucca fries. Garnish with cilantro.

If you like this recipe, go check out South Beach Paleo on their FaceBook page and their Food Blog.