Holy Mole, Lamb of God

This is my dad's friend, George's recipe.

One Leg of lamb, de-boned, de-fatted, de-sinewed and cut into rough chunks of a maximum dimension of one inch or so. Brown on grill or in fry pan with salt and pepper.
1/2 cinnamon stick
1 ounce chocolate
1 large can of tomatoes, or crushed tomatoes, the 25 ounce size
3 or 4 tomatillos
6 ounces sun-dried tomatoes
1/2 bottle of red wine
3 heads of garlic (yes, heads)
3 cayenne peppers
1 Tablespoon spoon of cumin
2 Tablespoons spoons of dark chili
1 Tablespoon spoon salt
2 Tablespoons of beef stock glaze


Set aside.

Grind the everlovin' bejeezus out of this stuff in a Cuisinart. It should look like lava afterwards.

Add lamb.

Add two bay leaves.

Add four cloves.

Cook covered in the oven for 2 1/2 hours at 275 degrees, then 15 minutes at 250 to
evaporate it somewhat. Lamb should fall apart.

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