Estofado De Carnero (Lamb Stew)
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 ancho chilies
- 3 lbs boneless lamb stewing meat, in 2-inch cubes
- 1 lb tomatoes, peeled seeded, and chopped (about 3 medium)
- 2 garlic cloves, chopped
- 1⁄4 cup raisins
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon cinnamon
- salt & freshly ground black pepper
- 1 cup dry sherry
- 1⁄4 cup toasted slivered almonds
directions
-
Prepare the chiles:
- Wash the chiles in cold water. Remove veins, stems, and seeds. Tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. Place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree.
-
Assemble the stew:
- Place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid.
- Add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). Pour the puree over the meat, cover the casserole, bring to a boil. Reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours.
- Five minutes before serving, add the sherry. Sprinkle with almonds just before serving.
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RECIPE SUBMITTED BY
zeldaz51
United States
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