Lamb Mole de Olla

Lamb mole de olla

[donotprint]I’ve posted about moles before, but I’ve received a lot questions about what exactly a mole is. According to Wikipedia (the source of all human knowledge, hehe) is the generic name for a number of sauces used in Mexican cuisine and some dishes made with these sauces. The word comes from the Nahuatl molli or mulli that means sauce or concoction.

There are many kinds of moles in Mexico. Different regions have different flavors and even different towns inside a region can have several types of different moles. Some moles are made with spices, peppers and chocolate what gives them a reddish or brownish color like the moles I saw at La feria del mole. Other moles can be yellow, white or green, depending on the ingredients used to prepare them. I will write about some of those moles in the near future.

And there’s the traditional mole de olla of central Mexico that I like so much. This mole, unlike other kinds, is not a thick, sweet and spicy sauce. This mole is more of  a stew made with pork, beef or, in this case, lamb. Almost 3 years ago I posted a recipe for a pork mole de olla, but it was somehow different to the one my mom made last weekend for lunch (remember, in Mexico the main meal of the day is lunch). So here I share with you my mom’s delicious lamb mole de olla.[/donotprint]

Lamb mole de olla

Lamb Mole de Olla
Recipe type: Main
Cuisine: Mexican
  • •2 lbs lamb shoulder or stewing lamb
  • •about 3.5oz of guajillo peppers
  • •1/2 large onion
  • •2 garlic cloves
  • •1/2 lb zucchini, cut in large slices
  • •1/2 lb green beans
  • •2 chayotes, in large slices
  • •2 corn ears, cut sideways in small cylinders
  • •salt and pepper to taste
  1. In a pressure cooker cook the lamb for about 20 minutes.
  2. In a small sauce pan boil guajillo peppers with onion and garlic. When it cools down blend it all together in a blender and pour the mixture into a large pot through a fine-mesh sieve pressing slightly.
  3. Add salt and pepper to taste and bring to a boil.
  4. Add some of the broth from the lamb and the vegetables and bring to a boil. The stew has to be thin, almost like a soup. If the lamb meat is still a little tough add to the pot, too.
  5. When it starts boiling reduce heat to low and let it simmer for 25-30 minutes. Adjust seasoning if necessary.
  6. Serve with slices of avocado, lime wedges and chopped onion and enjoy!


  • This dish looks delicious! I have never had taht speciality.



  • Hmmm interesting. I've definitely never ever seen mole prepared like this. But like many others, I've also often wondered what exactly mole IS. I'm glad you Wikipedia'ed it for me :P. This does look delicious. A good hearty stick to your ribs meal.

  • I'd like to make that lamb dish. Is it chilies and zucchini in there with the corn? Looks so good.

  • I love the rustic wholesome look of the dish!! Of course you had to capture it so beautifully too!!

  • That sounds great & I love the look of that white corn

  • Looks so good Ben! I am starting to see who you get your cooking chops from! Mamma!

  • I am longing for corn on the cob, but will need to wait till next year…sigh…of course there is amways Southern climes.

  • Now we're talking! Cordero!!!! I think I would enjoy the mole even more with this! Love the pics too Ben!

  • That's interesting! It's kind of like chili — there's 101 different ways to make it. :)

    Thanks for sharing. Looks great!

  • excellent work. It looks inspired by an Asian dish. Great work

Leave a Reply