Lamb Shoulder Braised With Ancho Chilies and Honey

Lamb Shoulder Braised With Ancho Chilies and Honey

Ready in 50 minutes

The dish, inspired by a recipe from chef and author Rick Bayless, is at its best when spiffed up with garnishes typically associated with chili, such as thinly sliced raw onions, tangy crumbled cheese and cilantro. (Those not accustomed to chili peppers may also crave a spoonful of sour cream to temper the heat.)

"Insanely good! Loving and loving the sweety spicinness of it last night, it was perfect with some green beans and scalloped potatoes. I cooked this for my woman and I got me a thumbs up!"

- Babbitto

Top-ranked recipe named "Lamb Shoulder Braised With Ancho Chilies and Honey"

5 avg, 1 review(s) 100% would make again

Ingredients

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About 1 cup water
3 ancho chili peppers*; (about 1 ounce) stemmed and seeded (3-4)
4 cloves garlic; peeled and crushed
1 teaspoon ground cumin
1 teaspoon crumbled dried oregano
Salt and freshly ground black pepper; to taste
2 pounds lamb shoulder; cut into 3/4-inch cubes (Use cubed lamb shoulder meat.)
1 1/4 cups beef stock or broth
6 tablespoons honey
1/2 white onion; thinly sliced ((optional garnish)
1/4 cup grated queso anejo* or crumbled feta cheese; (optional garnish)
Minced cilantro; (optional garnish)

Original recipe makes 4 Servings

Servings  

Preparation

In a small saucepan, bring the water to a boil. Remove from the heat; add the chili peppers, cover and set aside for 30 minutes.

Transfer the chili peppers and about 1/2 cup of the soaking liquid to a food processor or blender, discarding the remaining liquid. Add the garlic, cumin, oregano and salt and pepper to taste and pulse to combine at first, then process until smooth. Set the puree aside.

Pat the lamb dry. Place a Dutch oven or a large, deep-sided skillet with a tight-fitting lid over medium-high heat. Add the lamb and cook, uncovered, turning as necessary, until evenly browned, a total of about 10 minutes. (Be careful not to crowd the pan; may need to cook in batches.)

To the lamb and the drippings in the skillet, add the reserved puree and the stock and bring to a boil. Cover, reduce the heat to medium-low and simmer, turning the lamb occasionally, until the lamb is extremely tender, 1 1/2 to 2 hours. Transfer the lamb to a platter and cover to keep warm.

Skim and discard any fat from the surface of the sauce. Add the honey and stir to combine. Increase the heat to medium-high and simmer until reduced to the desired consistency.

Pour the sauce over the lamb and, if desired, garnish with onion, cheese and cilantro. Serve immediately..

Notes

*Ancho chili peppers are dried poblano chili peppers. Queso anejo is an aged Mexican white cheese. Both are available at many supermarkets, Latin American markets and some specialty stores.

Credits

Added on Award Medal
Calories Per Serving: 663 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Insanely good! Loving and loving the sweety spicinness of it last night, it was perfect with some green beans and scalloped potatoes. I cooked this for my woman and I got me a thumbs up!
Babbitto 1 year ago
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