Mexican · intermediate
Mexican Braised Lamb Shoulder With Charred Chile And Lime Broth
Tender lamb shoulder slowly simmered in a smoky, garlic-infused guajillo chile broth finished with fresh lime and cilantro.
- PREP TIME
- 20 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toast dried guajillo chiles in a hot dry skillet for 1 minute until fragrant, then soak in hot water for 10 minutes until soft.
- 02
Blend softened chiles with peeled garlic, Mexican oregano, ground cumin, lime juice, and 100 ml of beef broth until smooth.
- 03
Season lamb chunks with salt and sear in a heavy Dutch oven over medium-high heat until browned on all sides, about 8 minutes.
- 04
Pour the blended chile sauce over the lamb and stir for 2 minutes to cook off raw garlic sharpness.
- 05
Pour in remaining beef broth, bring to a simmer, cover tightly, and reduce heat to low for 75 minutes until lamb is fork-tender.
- 06
Uncover and simmer for 10 minutes to thicken broth slightly, then stir in fresh cilantro before serving.
A LITTLE KITCHEN KNOW-HOW
Chile rehydration and blending
Toasting dried chiles before soaking extracts deep aromatic oil compounds without adding bitterness.
Notes from the kitchen
- Skim off extra surface oil after braising for a cleaner, brighter broth flavor.
- Serve with warm corn tortillas and fresh chopped white onions for traditional texture.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
