Mexican lamb stew is not yellow in color as the name calls. The spicy stew is reddish in color due to the addition of the guajillo chilis. Mixed vegetables are added to the stew.
Mexican Lamb in Yellow Mole
Course: MainCuisine: MexicanDifficulty: Easy-Medium6-8
servings1
hourWhen I dine in a Mexican restaurant I would usually stick to more familiar dishes like Burritos / Chimichangas/ enchiladas/ fajitas. But one time I decided to try something out of my comfort zone, a dish called Borrego en Mole Amarillo. I absolutely loved it. Hence, I decided to make this appetizing mole dish and share it with you all.
Ingredients
Lamb diced – 2.2lbs / 1kg
Onions sliced – 1 cup.
Garlic minced- 5-6 cloves.
Oregano – 2 tsps.
Mint – 1 sprig
Turmeric – 1 tsp (optional)
Guajillo Chilis – 4-5
Arbol Chilis – 4-5
Tomatillos – ½ lb. / 227 grams.
Cilantro -1 cup
Garlic – 4 cloves
Cumin seeds – 1 tsp.
Cloves – 10 -12
Black Peppercorns -1 tsp.
Carrots – ¾ cup (cut into 2inch length)
Potatoes – 1 ½ cups. (diced)
Peas – 1 cup. (frozen)
Mushrooms – 1 cup. (sliced)
Corn tortilla flour – 2 tbsps.
Salt – to taste
Directions
- In a pot or pressure cooker or in an instant pot- Place lamb with just enough water to cover the top of the lamb pieces. Then add sliced onions, minced garlic, oregano, mint, turmeric and about 1tsp of salt. (I usually add turmeric to most of my dishes as it an antiseptic and anti -carcinogenic ingredient. I add it as long as it does not alter the color of the dish very distinctively). I used the pressure cooker method to cook the lamb. Cook the lamb until it is tender.
If you are cooking lamb in a pot, cook until lamb is tender. If you are using the instant pot, follow the manual instructions for cooking lamb.
- Soak guajillo chiles in water for about ½ hour. Then grind it along with roasted arbol chilis, cilantro, cloves, tomatillos, cumin seeds, peppercorns, and cloves. Grind it to a smooth paste.
- In a pot add the cooked lamb, then add the ground paste. Add water to bring to a thinner consistency. Stir well and simmer.
- Now add the cut vegetables of carrots, potatoes, peas, and mushrooms.
- Take the corn tortilla flour and add some water to make a thin paste. Then add it to the lamb. Simmer for 10 minutes until the vegetables are tender.
- Garnish with finely diced onions, tomatillos and chopped coriander leaves. Serve it with Corn Tortillas or Rice.
Notes
- The highlight of this dish is that it is prepared without the addition of any oil or fat to the mole, other than the fat content in the lamb itself. I have only used a small amount of the lamb fat after it was pressure cooked. So, it is quite a healthy dish.
