Directions:
- Prepare the chiles:.
- Wash the chiles in cold water. Remove veins, stems, and seeds. Tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. Place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree.
- Assemble the stew:.
- Place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid.
- Add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). Pour the puree over the meat, cover the casserole, bring to a boil. Reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours.
- Five minutes before serving, add the sherry. Sprinkle with almonds just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 425.07 Kcal (1780 kJ) | ||
| Calories from fat | 137.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.32g | 24% | |
|---|---|---|---|
| Cholesterol | 150.5mg | 50% | |
| Sodium | 157.53mg | 7% | |
| Potassium | 279.92mg | 6% | |
| Total Carbs | 9.91g | 3% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 48.45g | 97% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 4.4mg | 25% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.49 Kcal (500 kJ) | ||
| Calories from fat | 38.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 24% | |
|---|---|---|---|
| Cholesterol | 42.31mg | 50% | |
| Sodium | 44.28mg | 7% | |
| Potassium | 78.69mg | 6% | |
| Total Carbs | 2.79g | 3% | |
| Sugars | 0.73g | 10% | |
| Dietary Fiber | 0.53g | 8% | |
| Protein | 13.62g | 97% | |
| Vitamin C | 3.2mg | 19% | |
| Iron | 1.2mg | 25% | |
| Calcium | 18.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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