Delicious mutton in chilli souce

Delicious mutton in chilli souce

Delicious mutton in chilli souce


4 pieces of dried chiles Anchos
1 piece of onion
2 pieces of garlic
3 pieces of tomato
2 pieces dried chili peppers
1000 g mutton (shoulder or leg)
2 tablespoons olive oil
1 teaspoon ground cloves
1 tsp cinnamon
10 pieces green stuffed olives
10 pieces of peeled, halved almonds


Soak the chiles Anchos for about 1/2 hour in warm water and then remove the seeds, now the onion into quarters and cut in half the garlic, Carve the tomatoes crosswise, blanch with hot water, skin, free from the stem and cut into quarters, Chile Anchos together with onion quarters , garlic, quartered tomatoes, dried chillies and 4 to 5 tablespoons of the soaking liquid puree.

Cut the meat into large cubes, in a saucepan, heat the oil and fry the meat cubes in it from all sides sharp. Then pour the chili puree over the meat, stir, add salt and spices.

Mutton 1 to 11/2 hours cover and let simmer, may pour some water, but the sauce is not too thin, stir in the olives and almonds 10 minutes before end of cooking.

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