Ingredients for Lamb Stew With Chili Sauce
- Guajillo Chilies
- Pasilla Chiles
- Hot Water
- Garlic Cloves
- Cinnamon
- Ground Cloves
- Black Pepper
- Vegetable Oil
- Lamb Shoulder
- Potatoes
- Salt and pepper to taste
- Red Bell Pepper
- Fresh oregano to taste
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How to Make Lamb Stew With Chili Sauce
- Tear 6 dried chiles (ancho, pasilla, or a mix) into large pieces and soak in 2 cups of hot water for 30 minutes. Drain, reserving the soaking liquid. Transfer chiles, 4 cloves garlic, 1 tsp ground cumin, 1 tsp oregano, ½ tsp cayenne pepper (or more, to taste), and ½ tsp salt to a blender. Blend until completely smooth, adding a little of the reserved soaking liquid if needed to reach a pourable consistency.
- Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides. Remove the lamb from the pot.
- Add 2 lbs Yukon Gold potatoes, peeled and sliced into ½-inch thick rounds, to the pot. Season with salt and pepper. Cook for 5 minutes, stirring occasionally, until slightly softened.
- Return the browned lamb to the pot. Pour the chili sauce over the lamb and potatoes. Mix well. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the lamb is very tender and the potatoes are cooked through. Add more reserved soaking liquid if the stew becomes too thick.
- Garnish with thinly sliced red bell peppers and fresh oregano before serving. Enjoy with a side of fluffy Mexican rice.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
71g
Carbs
4g
