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Ingredients Jump to Instructions ↓

  1. 2 pounds boneless lamb for stew, cut in

  2. 2 inch chunks

  3. 1/2 cup chopped onion

  4. 1 clove garlic, minced

  5. 1 cup canned tomatoes, chopped

  6. 1 teaspoon salt

  7. 1/4 teaspoon pepper

  8. Water

  9. 1 cup pepitas

  10. 1 tablespoon annatto seeds

  11. 2 tablespoons oil

  12. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Put lamb, onion, garlic, tomatoes, salt, and pepper into a dutch oven or heavy saucepot; mix well.

  2. Add water to cover.

  3. Bring to boiling, reduce heat, cover, and simmer until meat is tender (about 2 hours).

  4. Meanwhile, combine pepitas and annatto seeds in an electric blender and blend until pulverized.

  5. Fry mixture in a small amount of hot oil in a small skillet 2 or 3 minutes, stirring constantly.

  6. Stir into the sauce with meat.

  7. Stir in lemon juice.

  8. Serve with cooked rice.

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