Estofado De Carnero (lamb Stew)

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 ancho chilies
• 3 lbs boneless lamb stewing meat, in 2-inch cubes
• 1 lb tomato, peeled seeded, and chopped (about 3 medium)
• 2 garlic cloves, chopped
• 1/4 cup raisins
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cinnamon
• salt & freshly ground black pepper
• 1 cup dry sherry
• 1/4 cup toasted slivered almonds

Recipe

• 1 prepare the chiles:.
• 2 wash the chiles in cold water. remove veins, stems, and seeds. tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree.
• 3 assemble the stew:.
• 4 place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid.
• 5 add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). pour the puree over the meat, cover the casserole, bring to a boil. reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours.
• 6 five minutes before serving, add the sherry. sprinkle with almonds just before serving.