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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chilies	3			1210.4027	0.0	269.2806	6.8
lamb stewing meat	3	lbs	boneless	1210.4027	0.0	269.2806	6.8
tomato	1		peeled seeded chopped	28.29	6.273	1.476	0.24600000000000002
garlic clove	2		chopped	1210.4027	0.0	269.2806	6.8
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
cinnamon	1/8	teaspoon		-	-	-	-
salt black pepper			ground	1210.4027	0.0	269.2806	6.8
sherry	1	cup		1210.4027	0.0	269.2806	6.8
almond	1/4	cup	toasted slivered	481.78	0.0	0.0	54.5

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