Succulent Lamb Mole: A Rich, Flavorful Mexican Delight

Ingredients

1 kg lamb shoulder, cut into chunks
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon ground black pepper
1/2 teaspoon salt
4 dried ancho chiles, seeds removed
3 dried pasilla chiles, seeds removed
2 dried guajillo chiles, seeds removed
1/2 cup almonds, toasted
1/4 cup raisins
2 cups chicken broth
1 can (400 g) chopped tomatoes
1/4 cup cocoa powder
1/4 cup peanut butter
1 tablespoon sugar
1/2 teaspoon salt
fresh cilantro, chopped (for garnish)
sesame seeds, toasted (for garnish)

Steps and instructions

Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.
In the same pot, add the chopped onions and minced garlic. Cook until the onions are soft and transparent.
Mix in the cinnamon, cumin, coriander, black pepper, and salt. Cook for a few minutes until the spices release their aroma.
Add the dried chiles to the pot and cook for a couple of minutes until they are softened.
Add the toasted almonds and raisins to the pot. Stir to combine.
Pour in the chicken broth and chopped tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
Transfer the mixture to a blender or food processor. Add the cocoa powder, peanut butter, sugar, and salt. Blend until smooth.
Return the sauce to the pot and add the browned lamb. Stir to coat the lamb in the sauce.
Cover the pot and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
Garnish the dish with fresh cilantro and toasted sesame seeds before serving.

Tools for making

Large pot - for cooking the lamb and sauce
Blender or food processor - to blend the sauce ingredients
Knife - for chopping onions and mincing garlic
Cutting board - to provide a stable surface for cutting
Measuring spoons - to accurately measure spices and other ingredients
Measuring cups - for measuring liquids and dry ingredients
Wooden spoon or spatula - for stirring and combining ingredients
Tongs - to flip and handle the lamb chunks
Can opener - to open the can of chopped tomatoes
Saucepan - for toasting almonds and sesame seeds
Baking sheet - for toasting almonds and sesame seeds in the oven
Blender or spice grinder - to grind dried chiles into powder (if using whole chiles)

Recipe variations

Use chicken or beef instead of lamb for a different protein option.
Replace the dried chiles with fresh ones for a spicier flavor.
Add vegetables such as bell peppers, carrots, or zucchini to the stew for added texture and nutrients.
Experiment with different spices such as smoked paprika, chipotle powder, or oregano to customize the flavor profile.
For a vegetarian or vegan version, substitute the lamb with tofu, tempeh, or seitan.
Make it gluten-free by using a gluten-free chicken broth and ensuring all other ingredients are gluten-free.
Add a touch of sweetness by incorporating a spoonful of honey or maple syrup into the mole sauce.
Include a handful of dried fruits like apricots or prunes to enhance the sweetness and richness of the dish.
For a nut-free version, replace the almonds with pumpkin seeds or sunflower seeds.
Serve the lamb mole over rice, quinoa, or mashed sweet potatoes for a hearty meal.

Recipe overview

This mouthwatering Lamb Mole recipe is a delightful fusion of rich, savory flavors that will transport your taste buds straight to the heart of traditional Mexican cuisine. Tender chunks of lamb shoulder are slowly simmered in a robust sauce made from a variety of dried chiles, toasted almonds, raisins, and a blend of aromatic spices. A hint of cocoa powder adds a touch of subtle sweetness and complexity to the dish, while peanut butter brings a creamy richness. Finished off with a sprinkle of fresh cilantro and toasted sesame seeds, this Lamb Mole will surely be a feast to remember. Expect to spend a few hours on this recipe, as the flavors need time to meld together, but the result is well worth the wait.

Common questions

Can I use a different meat instead of lamb? Yes, you can substitute lamb with beef, chicken, or even pork in this recipe.
How spicy is the dish? The level of spiciness can vary depending on the heat of the dried chiles used. Ancho, pasilla, and guajillo chiles are generally mild to medium in heat.
Can I make the mole sauce ahead of time? Absolutely! The mole sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days.
What can I serve with lamb mole? Lamb mole is traditionally served with rice, tortillas, or crusty bread. You can also serve it with a side of beans or a fresh salad.
Can I freeze the leftover lamb mole? Yes, you can freeze the leftover lamb mole. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
Can I adjust the spiciness of the mole sauce? Certainly! If you prefer a milder sauce, you can reduce the number of dried chiles used or remove the seeds from the chiles before adding them to the recipe.

Serving dishes and utensils

Cutting board - Used for chopping onions, garlic, and other ingredients.
Chef's knife - Essential for cutting the lamb shoulder into chunks.
Large pot - Used for browning the lamb and simmering the sauce.
Wooden spoon - Ideal for stirring and mixing the ingredients in the pot.
Blender or food processor - Used to blend the sauce until smooth.
Serving platter - Used to present the lamb mole dish.
Garnish bowl - For serving fresh cilantro and toasted sesame seeds as garnish.
Ladle - Useful for serving the lamb mole sauce onto plates.
Tongs - Used for transferring the browned lamb chunks.
Kitchen timer - Helpful for keeping track of cooking times.

Origin stories

Mole, the rich, dark, complex sauce which is central to this Lamb Mole recipe, is deeply rooted in the culinary traditions of Mexico. One of the legends surrounding its origin is that it was created in a rush by nuns from the Convent of Santa Rosa in Puebla, when they learned that the Archbishop was going to visit. They panicked, having very little to serve him, and started mixing together what they had on hand, including chili peppers, spices, day-old bread, nuts, chocolate, and approximately twenty other ingredients. By the time it had simmered all day, it had transformed into a thick, fragrant sauce. It was served over turkey, and the Archbishop was so impressed by the meal, he asked for the recipe. This mole, mole poblano, is considered the national dish of Mexico, and the art of its long preparation process is passed down through generations. Today, there are many variations of mole across different regions of Mexico, each boasting a unique blend of ingredients and flavors, and Lamb Mole is one such delicious variation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.