Lambstewwithchilisauce Recipes

LAMB STEW WITH CHILI SAUCE

Lamb Stew With Chili Sauce image

Make and share this Lamb Stew With Chili Sauce recipe from Food.com.

Provided by sashas kitchen

Categories Lamb/Sheep

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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.
heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
garnish with red pepper strips and fresh oregano,serve with a rice dish.

Nutrition Facts : Calories 484.4, Fat 35.2, SaturatedFat 14.4, Cholesterol 109, Sodium 100.5, Carbohydrate 14.1, Fiber 2.6, Sugar 0.8, Protein 26.9

LAMB STEW WITH CHILES: CHILINDRON

Lamb Stew with Chiles: Chilindron image

Provided by Food Network

Time 3h50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 ancho or pasilla chiles
Olive oil, for sauteing
3 pound piece lamb shoulder
1 cup onions, 1/4-inch dice
4 cloves garlic minced
1/4 pound serrano ham, sliced
1 cup drained del pequillo chiles
10-ounce can whole tomatoes
1 cup fino (dry) or amontillado (semi-dry) sherry
1 cup ruby Port
1 cup dry white wine
1 fresh bay leaf
2 rosemary sprigs

Steps:

Soak dried chiles in hot water for 5 minutes.
In a large saucepot heat oil and brown lamb on all sides. Remove from pan. Add onions and garlic and ham and saute until soft. Add rehydrated and del pequillo chiles and deglaze with all 3 wines. Bring to a boil, and then simmer until reduced by half. Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours.

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