Calories
286kcal
Sugar
14g
Fat
23g
Carbs
22g
Protein
4g
Ingredients
- 2 chipotle peppers, dried
- 2 pasilla peppers, roasted
- 8 plum tomatoes, roasted
- 3 cloves garlic, roasted
- 1 teaspoon oregano
- 1 teaspoon cinnamon
- 1 tablespoon sesame seeds
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 1 1/2 ounces Mexican chocolate
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 3 tablespoons canola oil
- 1 lamb shoulder, or 4 lamb shanks
- salt and pepper
Preparation
- To make mole sauce, soak chipotle peppers in hot water until soft.
- Remove seeds and stem.
- Puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside.
- Toast oregano, cinnamon, sesame seeds and pepper until fragrant.
- In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, salt and tomato sauce.
- Heat until chocolate melts and then continue to simmer, covered, for 15 minutes, stirring frequently. If sauce is too thick, add water to thin as needed.
- Heat oil in a large skillet.
- Season lamb on all sides liberally with salt and pepper, then sear in skillet until a brown crust forms on all sides.
- Lay browned lamb in a piece of heavy duty aluminum foil and pour mole sauce over. Seal tightly so that no air escapes and the sauce wont leak out. (Double foil is a good idea.)
- Bake at 325 degrees F for 3-4 hours, until lamb is tender and falls from the bone.
