45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 279g
Price Per Serving: 1.52$
286kcal
Nutrition
Calories: 286kcal
Protein: 4.81%
Fat: 67.05%
Carbs: 28.14%
Ingredients
- 2 chipotle sauce dried
- 2 pasilla peppers
- 8 plum tomatoes
- 3 cloves garlic
- 1 teaspoon oregano
- 1 teaspoon cinnamon
- 1 tablespoon sesame seed
- 0.5 teaspoon pepper
- 2 tablespoons canola oil
- 1.5 ounces chocolate
- 0.5 teaspoon salt
- 8 ounces tomato sauce
- 3 tablespoons canola oil
- 1 lamb shoulder
- 4 servings salt and pepper
Equipment
- frying pan
- sauce pan
- oven
- aluminum foil
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
15.821304347826%
Flavonoids
Taste
Nutrients percent of daily need