Lamb Stew With Chiles - {Chilindron}

Recipe Ingredients

2		Ancho or pasilla chiles
		Olive oil - for sauteing
3 lbs	1362g / 48oz	Piece lamb shoulder
1 cup	62g / 2.2oz	Diced (1/4") onions
4		Garlic cloves - minced
1/4 lb	113g / 4oz	Serrano ham - sliced
1 cup	237ml	Drained del pequillo chiles
1		Whole tomatoes - (10 oz)
1 cup	237ml	Fino (dry) or
		Amontillado (semi-dry) sherry
1 cup	237ml	Ruby Port
1 cup	237ml	Dry white wine
1		Fresh bay leaf
2		Rosemary sprigs

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B08) - from the TV FOOD NETWORK

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