Quick Lamb Stew with Rice & Egg
A simplified take on cabrito en su sangre—seasoned lamb braised with tomato and spices, served over rice with fried egg and beans. Savory, warming, and done in under 25 minutes.
- Total time
- 24 min
- Servings
- 2
- Calories
- 612
- Protein
- 42g
Ingredients
- 1 lb lamb shoulder, cut into 1-inch cubes
- 1 can (14.5 oz) canned crushed tomato
- 1 cup beef or chicken broth
- 1.5 cups white rice (cooked separately)
- 2 whole eggs
- 1 can (15 oz) canned beans (pinto or black)
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add lamb cubes and brown on all sides, stirring occasionally, for 6 minutes until deeply golden.
- 3
Stir in tomato, broth, salt, pepper, and cumin; bring to a gentle simmer and cook 12 minutes.
- 4
While stew simmers, warm cooked rice and drained beans in a small pot over low heat, stirring gently.
- 5
Fry eggs in a separate small skillet until whites set but yolks jiggle, about 4 minutes.
- 6
Divide rice between two bowls, top with stew, beans, and a fried egg. Serve hot.
Tools you’ll need
- 12-inch skillet
- small pot
- small skillet
- wooden spoon
- bowls
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