Grandma's Picadillo Recipe Featuring Lamb and Seasonal Veggies
This is a dish that is ready quick
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 2 cups diced russet potatoes from 2 medium peeled russet potatoes
- ½ cup finely chopped shallots
- ½ cup chopped green olives
- 4 cloves minced garlic
- ⅓ cup shelled fresh English peas
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 cup chicken or veggie stock
- 1 dried bay leaf
Instructions
- Heat a large cast iron skillet with 2 tablespoons olive oil over medium heat. Add the ½ cup finely chopped shallots and begin to sauté until softened and translucent, about 3 to 5 minutes.
- Add the ground lamb and begin to brown with the shallots, about 5 minutes. Add the garlic and stir for one minute to allow garlic to become fragrant.
- Add the diced potatoes, olives, and seasonings and tomato paste. Stir everything to combine and coat ingredients in the tomato paste.
- Stir in the stock until well combined. Add the dried bay leaf. Bring the picadillo to simmer and cook over medium low heat for 15 to 20 minutes until flavors are melded and potatoes are fork tender. During the last five minutes of cooking, add the fresh peas and allow them to simmer and soften with the picadillo.
- Serve with rice, sliced radishes and avocado, fresh tortillas, and your favorite salsa. Garnish with chopped fresh cilantro and mint leaves. Serve immediately.
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