Mexican Stuffed Lamb With Spiced Tomato and Olive Sauce

Name: Mexican Stuffed Lamb With Spiced Tomato and Olive Sauce
Total time: 180 min
Ingredients: 2 pounds (8 small) roma tomatoes, halved lengthwise and quartered; ½ cup tomato paste; 3 tablespoons tamarind concentrate; 1 tablespoon olive oil; 1 tablespoon sugar; 4 garlic cloves, minced; 2 small dried chile de árbol; 1 large yellow onion, roughly chopped; 1½ cups pitted kalamata olives; 1 cup fresh cilantro leaves; Kosher salt, to taste; 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 1½ pounds ground lamb; 1 cup long-grain white rice; 5 small dried chile de árbol; 1 small plum tomato, roughly chopped; Pinch of freshly grated nutmeg; 2 cups beef broth; 1 cup water; One 3½-pound lamb shoulder; 4 celery stalks, roughly chopped; 2 large carrots, roughly chopped; 3 cups beef broth; 1 pound small new potatoes, preferably multi-color; ½ cup cilantro stems

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools: