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Lamb cooked in Mole Poblano by Pal Mercurio Mole Poblano is a tradiGonal Mexican sauce created by a Nun a couple of hundred years ago or so the story goes. Mole is pronounced Mol – ay There are several different styles of Mole and they range in difficulty from sort of simple using 15 different ingredients to very complex using 25 or more ingredients. Mole Poblano and is characterisGcally dark red or brown, rich, smokey, aromaGc, slightly hot and thick. It was tradiGonally served with boiled turkey but now days you can serve it with whatever cut of meat you wish. It is
well worth the effort of making it and I reckon once you have had this dish you will be addicted. You can buy the dried chilies at specialist stores or on line but if you don’t want to go to the trouble, and then add in some smokey paprika powder, chili powder and cayenne powder with the other dry spices, probably a teaspoon of each. Ingredients: 1 brown onion 2 cloves of garlic 3 Chipotle chilies – dried Jalapeno smokey hot 3 Ancho chilies – earthy mild 3 Mulato chilies -‐ dark sweet mild 2 Mirasol chilies – hot ¼ cup of blanched almonds 2 tablespoons of sesame seeds 1
can of chopped tomatoes 2 corn torGllas 1 banana ¼ teaspoon black pepper 1 teaspoon of coriander powder ¼ teaspoon of clove powder ½ teaspoon of cinnamon powder 1 cup of vegetable stock 50 grams of dark chocolate 85% 1.5 kilos of lamb -‐ leg or shoulder boned and cut in to large chunks 1 lime 4 tablespoons of fresh chopped coriander InstrucGons: Pre heat your oven to 150°c ff. Cut the onion in half, leaving the skin on and place it skin side up on an oven tray. Put the cloves of garlic skin next to the onion then put under a hot grill and grill unGl the onion skin is blackened and
the garlic is so8. Remove from the oven, peel and set aside Cut the stems off the chilies, and then cut down one side of the chili so as to open them up. Remove the seeds then tear the chili halves into smaller pieces. In a non sGck fry pan over medium high heat, place some of the chili skins into the pan and using another heavy based pot or egg flip press the skins down and toast turning them over. When they begin to smoke slightly, remove and place in a bowl Cover the chilies with boiling water and place a buHer plate on top so as to keep the
chili pieces submerged. Soak for at least a half hour. In the same fry pan you toasted the chilies, over medium high heat, add the blanched almonds and toast unGl they get some colour then remove and set aside in a bowl. Then toast the sesame seeds unGl brown and put in the bowl with the almonds. Again in the same pan, toast the torGllas one at a Gme unGl slightly coloured then remove and tear into pieces. In a food processor, add the almonds and the sesame seeds and blend unGl crushed, then add the onion and garlic and blend unGl smooth. Add the tomatoes, torGlla,
spices, banana and stock, blend unGl well combined, scraping down the sides. Pour mixture in to a bowl Add the soaked chilies to the blender, along with about half a cup of the soaking liquid and blend unGl smooth. You will need to scrape down the sides of the blender, as you do this, you may need to add a liHle more soaking liquid so that you end up with a thick soup texture. Add the tomato and spice mix back in to the blender and blend to combine well. Place a large casserole dish on the stove over high heat and add olive oil. When hot, add the lamb
chunks and brown well, seasoning with salt and black pepper. Once brown, add the mole sauce to the lamb and sGr well and bring the sauce to the boil then add the chocolate and sGr through so that it melts and combines evenly. Put a lid on the dish and put in the oven for about an hour and a half or unGl the meat is very tender. When the meat is cooked squeeze the juice of one lime over and sprinkle with the chopped coriander – sGr through the sauce and then serve. Serve over rice garnished with some coriander and sesame seeds and some steamed zucchini or
beans. Serves 6