Mole Lamb

Total Time: 4 hrs 50 mins Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 8
• 1 tied boned lamb shoulder (butt;about 4 pounds)
• 1 onion, peeled and chopped (8 ounces)
• 1 firm-ripe tomato, rinsed,cored and chopped (8 ounces)
• 2 cups tomato juice
• 1 cup fat-skimed chicken broth
• 2 tablespoons firmly packed brown sugar
• 1 dried ancho chiles or 1 dried pasilla pepper (about 1/2-ounce)
• 1 tablespoon chopped canned chipotle chile

Recipe

• 1 rince lamb and put in a 5-to 6-quart pan.
• 2 add onion, tomato, tomato juice, broth and brown sugar.
• 3 rinse dried chili, breakofff stem,and shake seeds from pod; add dried chile and chipotle chili to pan.
• 4 cover and bring to a boil over high heat;reduce heat to low and simmer until meat is very tender when pierced with a fork;about 3 to 3 1/2 hours,occasionally pushing meat aside and stiring sauce to make sure it's not sticking.
• 5 supporting meat with two slotted spoons,transfer to an 8-or9-in wide pan,fat side up.
• 6 bake meat in a 350 degree oven until very well browned, 30 to 40 minutes.
• 7 cut off and discard string.
• 8 with two forks, tear meat into large chunks; keep warm.
• 9 meanwhile, skim and discard fat from meat juices.
• 10 boil juice until reduced to 3 cups, about 30 minutes.
• 11 whirl, a portion at a time in blender until smooth (better yet, use a hand blender).
• 12 put lamb in bowl; pour sauce over meat.