Lamb Stew With Chili Sauce - cooking recipe

Ingredients

6 guajillo chilies, seeded
2 pasilla chiles, seeded
1 cup hot water
3 garlic cloves
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 lbs lamb shoulder, lean and boneless, cut into 3/4 inch cubes
14 ounces potatoes, cut into 1/2 inch thick slices
salt
red bell pepper, cut into strips
fresh oregano, to garnish

Preparation

tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
garnish with red pepper strips and fresh oregano,serve with a rice dish.