Lamb in red mole sauce
A gluten-free Lamb In Red Mole Sauce recipe that can be made in about 45 minutes. This dish is rich in flavors and perfect for a special occasion dinner.
Ingredients
chipotle chilies
2
peppers
2
plum tomatoes
8
garlic
3 cloves
oregano
1 tsp
ground cinnamon
1 tsp
sesame seeds
1 Tbsp
black pepper
0.5 tsps
rapeseed oil
2 Tbsps
chocolate
1.5 ounces
salt
0.5 tsps
tomato sauce
8 ounces
lamb shoulder
1
salt and pepper
4 servings
Method
- 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:
Carbs
31 g
Fat
26 g
Protein
4 g
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