Mexican stew

Mexican stew

Total: 20 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 560 kcal
, Fat: 14 g
, Carbohydrate: 40 g
, Protein: 57 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


a little oil
1 lamb loin (approx. 200 g), cut into approx. 2 cm cubes
¼ tsp salt
a little pepper


a little oil
400 g Betty Bossi Mexican Mix
1 ½ dl water
2 tsp blend of Mexican spices
½ bunch coriander, finely chopped
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How it's done

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Heat the oil in a non-stick frying pan. Stir fry the meat for approx. 2 mins., remove from the pan, season.


Heat the oil in the same pan, stir fry the vegetables for approx. 3 mins. Pour in the water, season, bring to the boil, reduce the heat and simmer for approx. 10 mins., stirring occasionally. Return the meat to the pan and heat gently. Sprinkle the coriander on top.

Good to know
Serve with: Quinoa or rice

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