This is a basic lamb stew using an unusual but economical cut of meat; the boneless part of the neck, known as fillet
of neck in some countries.
Seasoned with vibrant spices to create an awesome and unusual taste explosion.
Soak the ancho chillies
in a bowl of water (just cover the chillies with water), removing the stems and after 40 minutes, chop very finely or puree in a food processor.
Roast your dry spices first in a dry frying pan.
Heat olive oil
and saute the jalapeño chillies and the onion until transparent.
Put the chopped tomatoes in the pan with onions and stir fry until the tomatoes have thickened and then stir in the raisins, pine nuts, cinnamon, cloves, cardamom and garlic.
Season with salt and pepper and transfer the mixture to a large saucepan.
Add the ancho chillies with the water, the lamb and the stock
and stir to mix everything very well and simmer gently for ten minutes.
Turn the heat down and cook over low heat until the lamb is tender.
Stir in the fresh coriander.
Garnish and serve with coriander rice.