Spiced Lamb in Red Wine Sauce
Tender lamb cooked fast in a rich, wine-based sauce inspired by cabrito en su sangre—no slow braise needed. Finish with a tangy punch of vinegar and serve over rice or with warm tortillas.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder or leg, cut into 1-inch cubes
- ¾ cup red wine
- ¾ cup chicken or lamb stock
- 2 tbsp red wine vinegar
- 1.5 tsp cumin and oregano, mixed
- 1 whole jalapeño, sliced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Work in batches: sear lamb 90 seconds per side without stirring until deep brown edges form.
- 3
Pour in red wine and stock, scraping up browned bits. Add cumin, oregano, salt, and pepper.
- 4
Simmer 8 minutes, stirring occasionally, until lamb is tender and sauce reduces by half.
- 5
Stir in jalapeño and red wine vinegar. Taste and adjust seasoning.
- 6
Serve hot over rice or with warm corn tortillas.
Tools you’ll need
- 12-inch skillet or heavy sauté pan
- wooden spoon or silicone spatula
- measuring cups and spoons
- knife and cutting board
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