Gluten free

Lamb in red mole sauce

Name: Lamb in red mole sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chipotle chilies; 2 peppers; 8 plum tomatoes; 3 cloves garlic; 1 tsp oregano; 1 tsp ground cinnamon; 1 Tbsp sesame seeds; 0.5 tsps black pepper; 2 Tbsps rapeseed oil; 42.52 g chocolate; 0.5 tsps salt; 226.8 g tomato sauce; 1 lamb shoulder; 4 servings salt and pepper

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

peppers

plum tomatoes

garlic

3 cloves

oregano

1 tsp

ground cinnamon

1 tsp

sesame seeds

1 Tbsp

black pepper

0.5 tsps

rapeseed oil

2 Tbsps

chocolate

42.52 g

salt

0.5 tsps

tomato sauce

226.8 g

lamb shoulder

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:

353 kcal

Carbs

31 g

Fat

26 g

Protein

4 g

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