Lamb In Red Mole Sauce

• 2 chipotle peppers dried
• 2 pasilla peppers roasted
• 8 plum tomatoes roasted
• 3 cloves garlic roasted
• 1 teaspoon oregano
• 1 teaspoon cinnamon
• 1 tablespoon sesame seeds
• 1/2 teaspoon pepper
• 2 tablespoons canola oil
• 1 1/2 ounces mexican chocolate
• 1/2 teaspoon salt
• 8 ounces tomato sauce
• 3 tablespoons canola oil
• 1 lamb shoulder
• 1 lamb shoulder
• 4 lamb shanks
• salt
• pepper

1. To make mole sauce, soak chipotle peppers in hot water until soft. Remove seeds and stem.
2. Puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside.
3. Toast oregano, cinnamon, sesame seeds and pepper until fragrant.
4. In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, salt and tomato sauce. Heat until chocolate melts and then continue to simmer, covered, for 15 minutes, stirring frequently. If sauce is too thick, add water to thin as needed.
5. Heat oil in a large skillet.
6. Season lamb on all sides liberally with salt and pepper, then sear in skillet until a brown crust forms on all sides.

peppers, peppers, tomatoes, garlic, oregano, cinnamon, sesame seeds, pepper, canola oil, chocolate, salt, tomato sauce, canola oil, lamb shoulder, lamb shoulder, lamb shanks, salt, pepper

Taken from www.yummly.com/recipe/Lamb-In-Red-Mole-Sauce-1659092 (may not work)