3 Mexican jalapenos (available in jars from upmarket supermarkets)
300g carrot and French beans, sliced
100g mushrooms, sliced
2 tbsp garlic powder
3 tbsp paprika powder
2 tbsp cumin powder
2 tbsp coriander powder
3 litres peeled tomatoes (fresh or from the can)
50g chilli powder
Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don´t add water for the stock. The tomatoes will provide the juice to flavour the stew.)
Cut onions into cubes and saute till fragrant in a pan. Add into pot.
Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot.
While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice.