Suckling lamb stew with chili chipotle sauce

Difficulty: ★★☆


  • 1800 gr. Suckling lamb leg, chopped
  • 2 m. Purple onions, julienned
  • 4 Red ripe tomatoes
  • 1 Green sweet pepper, julienned
  • 4 – 6 Chipotle chili adobo marinade
  • 2 Garlic cloves, finely chopped
  • Poultry stock
  • Mild olive oil
  • 75 ml. Reposado tequila
  • Salt
  • Oregano, thyme and cumin
  • Black pepper

Category: Main course


Heat some olive oil in a MGF Style pressure cooker. Brown the suckling lamb pieces, previously seasoned, until well-browned on all sides. Stir-fry garlic with onions and green peppers in the same oil, until the onions are translucent. Add the red tomatoes and let it cook for 5 more minutes. Bring the lamb back, pour some reposado tequila over it and let it cook until alcohol evaporates. Stir in chipotle chili, cover with some poultry stock and season to taste. Close the unit and cook over high heat until the working valve starts to release steam. Reduce heat intensity to medium-low and let it cook for 12-16 minutes. Once the required time has elapsed, remove the pressure cooker from until the pressure freely evaporates.Open the unit, check for doneness and adjust seasoning.