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Ingredients
US|METRIC
9 SERVINGS
- 5 lb. lamb shoulder (bone-in or boneless, see notes)
- 1 Tbsp. salt
- 1 Tbsp. olive oil
- 1 onion (large, sliced)
- 1 Orange (sliced)
- 3 bay leaves
- 2 Ancho chilies (–4 dried, or sub dried chipotles, guajillo chilies, milder or chili negros- stems removed, seeds removed.)
- 1 chipotle pepper (from a can plus 2–3 tablespoons of the chipotle “juice”, you can always add more at the end of cooking if not sure)
- 6 cloves garlic
- 2 cups chicken broth (or water)
- 1 Orange
- 2 Tbsp. cumin (see notes)
- 2 Tbsp. coriander (see notes)
- 1 Tbsp. chili powder
- 2 Tbsp. dried oregano (or Mexican epazote)
- 2 tsp. salt
- 1 tsp. canela
- 1 Tbsp. vinegar (white or apple cider)
- 1 Tbsp. brown sugar (or honey or maple)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium1520mg63% |
| Potassium1160mg33% |
| Protein54g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A50% |
| Vitamin C50% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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