Lamb Adobada

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 6 new mexico anaheim dried red chilies
• 4 dried pasilla peppers
• 1/2 cup cider vinegar
• 1 medium onion, chopped
• 5 garlic cloves, chopped
• 1 tablespoon ground cumin
• 1 cup chicken stock
• 2 tablespoons frozen orange juice concentrate
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 -2 teaspoon olive oil
• 1 tablespoon all-purpose flour
• 3 lbs lean lamb, cut into bite-sized pieces
• salt and pepper, to taste

Recipe

• 1 tear chile pods into pieces, removing steam and reserving seeds.
• 2 place chile on baking sheet, preheat oven to 350 degrees.
• 3 when oven is hot roast the chile for 10 minutes.
• 4 place the chile in blender container.
• 5 bring the chicken stock to a boil, add cider vinegar and pour over chile.
• 6 allow to sit for about 10 to 15 minutes to soften chile.
• 7 add orange juice contentrate, tomato paste, brown sugar and cumin.
• 8 blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
• 9 warm olive oil in skillet, add onions and garlic.
• 10 saute until onions begin to brown lightly then pour onions into crockpot.
• 11 toss the lamb with 1 tablespoon of flour.
• 12 in same skillet add lamb cubes and brown stirring frequently.
• 13 may need to brown the meat in batches to enusre even browning,.
• 14 as meat is browned, transfer to crockpot.
• 15 when all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
• 16 pour into crockpot along with chile sauce, stirring well.
• 17 cover and cook on low for 4 to 5 hours.
• 18 please note: this freezes well, freeze in a rigid container; defrost and heat through.