Birria (Braised Goat or Lamb with Chile–Tomato Sauce) | Saveur

Name: Birria (Braised Goat or Lamb with Chile–Tomato Sauce) | Saveur
Ingredients: 4 cloves garlic, crushed and peeled; 2 medium white onions, peeled and finely chopped; 1 (5-lb.) piece young goat (preferably the leg); or 1 (3-lb.) bone-in lamb roast (preferably the shoulder); 1 ⁄ 4 cup rock salt; 1 pasilla chile, seeded and halved lengthwise; 1 ⁄ 2 tsp. ground cumin; 2 tsp. dried marjoram; Freshly ground black pepper; 1 ⁄ 2 tsp. ground ginger; 2 tsp. sesame seeds; 4 whole cloves; 4 tsp. sugar; 6 tbsp. white vinegar; 15 small tomatoes (about 5 lbs.), peeled, seeded, and chopped; 2 bay leaves; 1 small cinnamon stick; 1 ⁄ 2 cup finely chopped fresh cilantro leaves; 2 limes, quartered

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Rick Bayless adapted this recipe for lamb roast, braised until fork tender, glazed with a spiced chile paste and served with an aromatic tomato sauce.

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Ingredients

4 cloves garlic, crushed and peeled
2 medium white onions, peeled and finely chopped
1 (5-lb.) piece young goat (preferably the leg); or 1 (3-lb.) bone-in lamb roast (preferably the shoulder)
1⁄4 cup rock salt
1 pasilla chile, seeded and halved lengthwise
1⁄2 tsp. ground cumin
2 tsp. dried marjoram
Freshly ground black pepper
1⁄2 tsp. ground ginger
2 tsp. sesame seeds
4 whole cloves
4 tsp. sugar
6 tbsp. white vinegar
15 small tomatoes (about 5 lbs.), peeled, seeded, and chopped
2 bay leaves
1 small cinnamon stick
1⁄2 cup finely chopped fresh cilantro leaves
2 limes, quartered