Prep 1 hr
Cook 2 hrs
From The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz, 1965. We like to add some cooked black beans at the end to make it even heartier and stretch it farther.
- 3 ancho chilies
- 3 lbs boneless lamb stewing meat, in 2-inch cubes
- 1 lb tomatoes, peeled seeded, and chopped (about 3 medium)
- 2 garlic cloves, chopped
- 1⁄4 cup raisins
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon cinnamon
- salt & freshly ground black pepper
- 1 cup dry sherry
- 1⁄4 cup toasted slivered almonds
- Prepare the chiles:.
- Wash the chiles in cold water. Remove veins, stems, and seeds. Tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. Place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree.
- Assemble the stew:.
- Place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid.
- Add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). Pour the puree over the meat, cover the casserole, bring to a boil. Reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours.
- Five minutes before serving, add the sherry. Sprinkle with almonds just before serving.