Lamb Stew With Chili Sauce

Submitted by sashas kitchen

"this is a recipe from Jane Milton's Mexican cook book."

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 6

ingredients

• 6 guajillo chilies, seeded
• 2 pasilla chiles, seeded
• 1 cup hot water
• 3 garlic cloves
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 lbs lamb shoulder, lean and boneless, cut into 3/4 inch cubes
• 14 ounces potatoes, cut into 1/2 inch thick slices
• salt
• red bell pepper, cut into strips
• fresh oregano, to garnish

directions

1. tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
2. heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
3. cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
4. pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
5. garnish with red pepper strips and fresh oregano,serve with a rice dish.

Reviews

[strangelittlebeast]

Good thing food.com reminds you to do a search before posting a recipe,because I was going to post this exact one!!This is a delicious dish,complex from the spices,not too spicy but with a good chile flavor,and not at all complicated-in short the kind of dish you want to make for company because it tastes way more impressive than the effort it takes to put it together.The same can be said for most of the recipes from the same cookbook,easy,tasty dishes.Definitely a 5 star recipe.