ezRecipe-Zee: Cooking Recipe: How to make Lamb Stew With Chiles

Lamb Stew With Chiles - {Chilindron}

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Date Added:	April 15, 2008
Calories:	50
Serves:	4
Prep. Time:	0:00
Category:	Lamb, Soups / Stews, Copy Cat / Restaurant

Ingredients:

2                   ancho or pasilla chiles
                    Olive oil
3     pound         piece lamb shoulder
1     cup           diced (1/4") onions
4                   garlic cloves
1/4   pound         serrano ham
1     cup           drained del pequillo chiles
1     can           whole tomatoes - (10 oz)
1     cup           fino (dry) or
                    amontillado (semi-dry) sherry
1     cup           ruby Port
1     cup           dry white wine
1                   fresh bay leaf
2                   rosemary sprigs

Directions: one line for each direction. When saved the lines will be numbered.

Soak dried chiles in hot water for 5 minutes.
In a large saucepot heat oil and brown lamb on all sides. Remove from pan.
Add onions and garlic and ham and saute until soft. Add rehydrated and del pequillo chiles and deglaze with all 3 wines. Bring to a boil, and then simmer until reduced by half.
Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 50

Calories from Fat 17.1%

Total Fat

trace

Cholesterol

0mg

Sodium

4mg

Carbohydrate

Dietary Fiber

Protein

trace

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MELTING POT with Alex Garcia - (Show # MP-1B08) - from the TV FOOD NETWORK