Super Hot Chilli Chocolate Lamb Mole

Ingredients

• 6 Chilli Pepper (Super Hot), stems removed, halved, seeds removed for medium heat or retained for full ferocity
• 1200 g bone-in lamb shoulder, cut into 6cm chunksor use bone-in lamb neck fillet
• 3 tbsp sunflower oil
• 2 white onion, roughly chopped
• 6 garlic cloves, peeled
• 400 g ripe tomatoes, roughly choppedor one 400g tin of chopped tomatoes
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 4 cloves
• 1 cinnamon stick
• 30 g sesame seeds
• 60 g dark chocolate (min 70% cocoa), roughly broken
• 600 ml lamb stockor use good beef stock
• 8 corn tortillas, warmed
• 3 dried mulato or ancho chillies, torn, seeds discardedthese add depth and earthiness alongside the fresh super hots
• 1 tbsp apple cider vinegar
• 2 tsp salt
• 100 ml soured cream (optional)or oat-based crema for dairy-free

Contains: milk, sesame, sulphites.

Method

1. Wear gloves when handling your super hot chillies throughout this recipe. Place a dry heavy frying pan over a high heat. Toast the cumin seeds, coriander seeds, cloves, and sesame seeds together, stirring constantly, for 2 minutes until fragrant and lightly golden. Transfer to a plate and set aside. Toast the cinnamon stick for 30 seconds. Set aside separately.About 4 min
2. In the same dry pan, toast the dried mulato or ancho chillies for 1 minute per side until they puff slightly and smell smoky. Transfer to a bowl, cover with 200ml of boiling water and leave to soak for 15 minutes.About 17 min
3. Meanwhile, heat 1 tablespoon of the oil in a large, heavy-based casserole over a high heat. Season the lamb chunks generously with salt. Working in batches, brown the lamb on all sides — about 3–4 minutes per batch. Do not crowd the pan. Transfer the browned meat to a plate.About 15 min
4. Reduce the heat to medium. Add the remaining 2 tablespoons of oil to the casserole. Add the onion and cook, stirring occasionally, for 8 minutes until well softened and beginning to colour. Add the garlic and cook for a further 2 minutes.About 10 min
5. Add the fresh super hot chillies (with or without seeds, your call) to the casserole and stir them into the onion mixture. Cook for 3 minutes, stirring, until softened.About 3 min
6. Transfer the onion and chilli mixture to a blender. Add the soaked dried chillies along with their soaking liquid, the toasted spices (except the cinnamon stick), the fresh tomatoes, sesame seeds, apple cider vinegar, and 200ml of the lamb stock. Blend on high for 2 minutes until completely smooth. If your blender lid is not locking firmly, cover it with a folded tea towel — the sauce will be hot.About 4 min
7. Return the casserole to a medium heat. Pour in the blended mole sauce and cook, stirring, for 5 minutes. The sauce will darken and thicken. Add the remaining 400ml of stock and the cinnamon stick. Return the browned lamb and any resting juices to the pot. Stir to submerge the meat.About 8 min
8. Bring to a gentle simmer, then reduce the heat to its lowest setting. Cover tightly and cook for 90 minutes, turning the lamb halfway through, until the meat is tender enough to pull apart with two forks. Check occasionally and add a splash of water if the sauce looks too thick.About 90 min
9. Remove the cinnamon stick. Stir in the dark chocolate until melted and fully incorporated. Taste and adjust salt. The mole should be glossy, deep in colour, and intensely complex. Serve immediately in warm bowls with the corn tortillas and soured cream alongside.About 3 min