Credit: Simply Recipes | Elise
2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubes
2 yellow onions, chopped
4 cloves garlic, minced
2 red bell peppers, chopped
2 dry pasilla chiles, chopped, stems and most seeds removed
1 Tbsp paprika
1½ teaspoon ground cumin
1½ cups chicken stock
14 oz of canned whole tomatoes, put through a food mill, or puréed
8-10 sprigs fresh flat leaf parsley
4-5 sprigs of thyme
1 bay leaf
2/3 cup raisins
Salt and pepper
1. Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown. Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot is hot, add the lamb pieces in batches, being careful not to crowd them. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes. Transfer to a bowl.
2. Return the pot to medium-high heat. Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 more minute.
3. Make a herb basket by placing the parley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string.
4 Stir in the paprika and cumin and cook for a minute. Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins and bouquet garni. Bring to a boil over high heat, decrease heat to low. Cook, partially covered, for about 3 hours, or until lamb is tender.
Season to taste with salt and pepper and serve over rice.