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  • 4servings

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Ancho or pasilla chiles

  2. Olive oil - for sauteing

  3. 3 lbs 1362g / 48oz Piece lamb shoulder

  4. 1 cup 62g / 2 1/5oz Diced (1/4") onions

  5. 4 Garlic cloves - minced

  6. 1/4 lb 113g / 4oz Serrano ham - sliced

  7. 1 cup 237ml Drained del pequillo chiles

  8. 1 Whole tomatoes - (10 oz)

  9. 1 cup 237ml Fino (dry) or Amontillado (semi-dry) sherry

  10. 1 cup 237ml Ruby Port

  11. 1 cup 237ml Dry white wine

  12. 1 Fresh bay leaf

  13. 2 Rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Soak dried chiles in hot water for 5 minutes.

  2. In a large saucepot heat oil and brown lamb on all sides. Remove from pan.

  3. 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.

  4. Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours.

  5. This recipe yields 4 servings.

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