Aloo Birria (Lamb Stew)

A bowl of aloo birria with reddish broth, corn on the cob, beef pieces, rice, cilantro, tortilla strips and a lime wedge.

Elvira and Hina prepare food together in a kitchen, standing at a counter with ingredients and utensils.

Perfect Pairings, a program by the Canadian Museum of Immigration at Pier 21, brings together home cooks to create recipes by blending elements of their unique cultural food traditions.

This collaborative recipe celebrates the warmth of Mexican comfort food and the aromatic richness of Pakistani cuisine, brought together by Chefs Elvira Prado and Hina Shehzadi.

  1. Step 1: Season lamb evenly with salt and black pepper. Set aside.
  2. Step 2: Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until soft and golden.
  3. Step 3: Stir in sliced ginger and cook for 1 minute until fragrant.
  4. Step 4: Add fresh tomatoes, tomato paste, and guajillo paste. Cook until thickened and slightly reduced.
  5. Step 5: Mix in turmeric, curry powder, and ground coriander.
  6. Step 6: Blend the mixture until smooth and velvety. Set aside.
  7. Step 7: In the same pot, sear lamb pieces until browned on all sides.
  8. Step 8: Return blended sauce to the pot. Add water, cover, and simmer on medium-low heat for 45–60 minutes until lamb is tender.
  9. Step 9: Add carrots, potatoes, corn, and zucchini. Cook for another 15 minutes until vegetables are tender.
  10. Step 10: Taste and adjust salt and pepper as needed.
  11. Step 11: Stir in fresh grated ginger, chopped cilantro, and a squeeze of lemon juice.
  12. Step 12: Serve hot with warm tortillas and rice. 

Main Stew

  • 617 g Lamb (medium cubes)
  • 132 g Carrot (peeled, medium cubes)
  • 210 g Potato (medium cubes)
  • 250 g Corn (thin rounds)
  • 180 g Zucchini (medium cubes)
  • 473 g Fresh tomato (chopped)
  • 316 g Onion (chopped)
  • 4 g Garlic (crushed or chopped)
  • 50 g Tomato paste
  • 20 g Guajillo paste
  • 60 g Olive oil
  • Water

Spices & Seasoning

  • 1 tbsp Turmeric
  • 1 tbsp Ground coriander 
  • 1 tbsp Curry powder
  • 1 tbsp Salt (adjust at end)
  • Black pepper (to taste)
  • Fresh ginger (to taste, sliced)
  • Fresh cilantro (to taste, chopped)
  • Lemon (to taste)

Accompaniments

  • Mexican tortillas – 1 per person (about 5–6 total), warmed
  • Pakistani-style rice – 130 g per person (650 g total), cooked
Elvira, wearing a black chef’s uniform, pours steaming birria stew from a ladle into a white bowl.

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