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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth. | 2. heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned. | 3. cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute. | 4. pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender. | 5. garnish with red pepper strips and fresh oregano,serve with a rice dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guajillo chilies	6		seeded	806.9352	0.0	179.5204	4.5333
pasilla chile	2		seeded	806.9352	0.0	179.5204	4.5333
hot water	1	cup		0.0	0.0	0.0	0.0
garlic clove	3			806.9352	0.0	179.5204	4.5333
cinnamon	1	teaspoon		-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
lamb shoulder	2		boneless cut	2278.0852	1.808	152.7763	184.0548
potato	14	ounces	cut	305.6075	69.4166	8.1363	0.3572
salt				-	-	-	-
red bell pepper			cut	806.9352	0.0	179.5204	4.5333
oregano				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.