Estofado De Carnero (Lamb Stew) - cooking recipe

Ingredients

3 ancho chilies
3 lbs boneless lamb stewing meat, in 2-inch cubes
1 lb tomatoes, peeled seeded, and chopped (about 3 medium)
2 garlic cloves, chopped
1/4 cup raisins
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
salt & freshly ground black pepper
1 cup dry sherry
1/4 cup toasted slivered almonds

Preparation

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.