Lamb Stew With Chili Sauce

• 6 guajillo chilies, seeded
• 2 pasilla chiles, seeded
• 1 cup hot water
• 3 garlic cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 lbs lamb shoulder, lean and boneless, cut into 3/4 inch cubes
• 14 ounces potatoes, cut into 1/2 inch thick slices
• salt
• red bell pepper, cut into strips
• fresh oregano, to garnish

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.

guajillo chilies, chiles, water, garlic, cinnamon, ground cloves, black pepper, vegetable oil, lamb shoulder, potatoes, salt, red bell pepper, fresh oregano

Taken from www.food.com/recipe/lamb-stew-with-chili-sauce-417770 (may not work)