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Method :
Roast the
ancho chilies lightly in a dry frying pan over gentle heat to bring out
the flavor. Remove the stems, shake out the seeds and tear the pods into
pieces, then put them into a bowl. Pour in enough warm water to just
cover. Leave to soak for 30 minutes. Heat the
olive oil in a frying pan and sauté the jalapeno chili together with the
onion and garlic until the onion is tender. Add the chopped tomatoes to
the pan and cook until the mixture is thick and well blended. Stir in
the raisins, ground cinnamon and cloves, and season to taste with salt
and ground black pepper. Transfer the mixture to a flameproof casserole.
Tip the ancho
chilies and their soaking water into a food processor and process to a
smooth puree. Add the chili puree to the tomato mixture in the
casserole. Add the lamb cubes to the casserole, stir to mix and pour in
enough of the lamb stock or water to just cover the meat. Bring to a
simmer, then cover the casserole and cook over a low heat for about 120
minutes or until the lamb is tender. Garnish with fresh coriander and
serve with coriander rice.
Serves 4
This stew is known as Estofado de Carnero
in Mexico. The recipe for this dish has an interesting mix of chilies -
the mild, full-flavored ancho, and the piquant jalapeno which gives
extra "bite". The heat of the chilies is mellowed by the addition of
ground cinnamon and cloves. Boneless neck fillet is very good for this
dish; it is lean, tender, flavoursome and inexpensive.
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