Seasons & Occasions

Shepherd's Lamb Stew

A little richer, and more special than you've tasted before. Try it with rice or red kidney beans.


2 cloves garlic, peeled

3 tbsp. GOYA® Olive Oil

1 1/2 lbs. cubed lamb, boneless, I inch cubes

1 tsp. GOYA® Adobo with Cumin

1 onion, chopped

1 bay leaf

1 tomato, cut in chunks

2 carrots, peeled and sliced

1 cup La Vina Red Cooking Wine

1 cup water

1 packet GOYA® Chicken Bouillon

1 clove

1 peppercorn

1 tsp. chopped GOYA® Green Jalapeños

1 1/2 tsp. ground almonds

1 slice toasted bread

1 tbsp. GOYA® Red Wine Vinegar

2 tsp. paprika

1 whole GOYA® Pimiento

1 packet Sazón GOYA® sin Achiote

1/2 tsp. fresh thyme, minced


1. In a large flame-proof casserole or Dutch oven, sauté garlic in olive oil until brown. Remove garlic with a slotted spoon and set aside.
2. Sprinkle lamb cubes evenly with Adobo. In same casserole or Dutch oven, sauté lamb cubes, onion and bay leaf until lamb is browned.
3. Add tomato, carrots, red cooking wine, bouillon and water. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes.
4. In a separate bowl, másh together clove, peppercorn, jalapeños, almonds, toasted bread, vinegar, paprika, pimiento, browned garlic and Sazón.
5. Remove 1/3 cup of stew liquid from casserole, add to spice mixture in bowl, and stir.
6. Add this mixture back into the casserole and stir. Bring to a boil, and boil, uncovered, for 3-4 minutes.
7. Remove bay leaf. Garnish with fresh thyme and serve.
Serves 4-6

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