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Ingredients
- 2 tsp Cumin seeds
- 10 whl allspice
- 1/3 c. Dry oaxacan oregano* or possibly 1 Tbsp. dry mexican oregano or possibly regular oregano, crumbled
- 1 tsp Whole cloves or possibly 3/4 tsp. grnd cloves
- 2 Tbsp. Fresh thyme leaves or possibly 2 tsp. crumbled dry thyme
- 1 lrg Onion
- 10 x Garlic cloves
- 4 ounce (dry) guajillo chiles* (about 16 large)
- 1/2 c. Cider vinegar
- 1 tsp Salt
- 1/3 c. Water
- 6 lb Piece lamb shoulder, (up to 7) Freshly grnd black pepper
- 30 lrg Dry avocado leaves* (about 1/2 oz)
- 2 c. Chicken broth
- 1 can (28 ounce) whole tomatoes including juice, (up to 32-oz)
Directions
- In a cleaned electric coffee/spice grinder or possibly with a mortar and pestle grind cumin seeds, allspice, oregano, and, if using, whole cloves and dry thyme. Coarsely chop onion and garlic.
- Wearing rubber gloves, remove stems and seeds from guajillos. Rinse chiles under cool running water and shake off excess water (don't dry chiles).
- Heat a griddle or possibly well-seasoned cast-iron skillet over moderately high heat till a drop of water scatters across surface and roast chiles, 2 at a time, pressing down with tongs, 10 to 15 seconds on each side, or possibly till more pliable and any water clinging to them is evaporated. Don't burn chiles or possibly they will become bitter. Transfer chiles as roasted to a bowl.
- Cover roasted chiles with boiling water by 1-inch and soak 20 min.
- Drain chiles and transfer to a blender. Add in grnd spice mix, grnd cloves and fresh thyme, if using, onion, garlic, vinegar, salt, and 1/3 c. water to chiles and puree on high speed, adding more water, 1 Tbsp. at a time, if necessary to facilitate blending and scraping down sides occasionally with a rubber spatula, 3 min. Using a wooden spoon force puree through a medium mesh sieve into a bowl large sufficient to hold lamb and throw away solids. Reserve 1 1/4 c. marinade paste in a small bowl, covered and chilled.
- Pat lamb dry and season with pepper and salt. Transfer lamb to large bowl with marinade paste and rub all over with paste. Marinate lamb, covered with plastic wrap and chilled, at least 4 hrs and up to 1 day. Bring lamb to cold room temperature, about 1 hour, before roasting.
- Preheat oven to 325 degrees.
- Scatter half of avocado leaves in a flameproof roasting pan just large sufficient to hold lamb and arrange lamb on top. Scatter remaining leaves over lamb. Roast lamb, tightly covered with several layers of foil, in middle of oven about 4 hrs, or possibly till meat is almost falling off bone.
- Transfer lamb to a cutting board and throw away leaves, reserving pan juices.
- When lamb is cold sufficient to handle, pull meat off bone, discarding excess fat and gristle, and arrange on a platter. Keep lamb hot.
- Skim fat from pan juices if you like and on top of stove deglaze pan with broth over moderately high heat, scraping up brown bits. Stir in tomatoes with juice, breaking up tomatoes with spoon. Add in reserved 1 1/4 c. marinade paste and simmer, stirring frequently, 30 min or possibly till reduced to about 4 c.. In a blender puree sauce in batches till smooth (use caution when blending warm liquids), transferring to a bowl.
- Drizzle lamb with some sauce and serve remaining sauce on the side.
- Yield: 8 servings
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