Lamb In Red Mole Sauce
Lamb In Red Mole Sauce is a gluten free recipe with 4 servings. One serving contains 286 calories, 4g of protein, and 23g of fat. For $1.52 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 4 people found this recipe to be scrumptious and satisfying. It works well as a sauce. From preparation to the plate, this recipe takes about 45 minutes. A mixture of garlic, pasilla peppers, cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is solid. If you like this recipe, take a look at these similar recipes: Lamb in Red Mole Sauce, Rack of Lamb Mole with a Strawberry, Balsamic Sauce, and Little Red Mole Sauce.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
sauce pan
frying pan
aluminum foil
oven
Cooking instruction summary:
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.
Step by step:
1. To make mole sauce, soak chipotle peppers in hot water until soft.
2. Remove seeds and stem.
3. Puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside.
4. Toast oregano, cinnamon, sesame seeds and pepper until fragrant.
5. In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, salt and tomato sauce.
6. 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.
7. Heat oil in a large skillet.
8. Season lamb on all sides liberally with salt and pepper, then sear in skillet until a brown crust forms on all sides.
9. 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.)
10. Bake at 325 degrees F for 3-4 hours, until lamb is tender and falls from the bone.
Nutrition Information:
covered percent of daily need
