Easy Lamb Birria

Good recipe. Trimmed a ton of fat off the lamb, so didn't have a problem. Also couldn't find cascabel chiles; substituted california chiles.

Indeed a very easy version of birria. Flavors are great but think the dish is improved with three additonal steps. 1) After braising the lamb in the liquid, let the lamb cool in the liquid then remove the meat with a slotted spoon to a dish that can be sealed and refrigerated overnight. 2) Drain the solids out of the broth, toss the solids, return the broth to the pot and cover and chill overnight. 3) Next day, lift the fat off the broth, heat the broth (even reduce it a bit if you like), add the lamb back in to reheat. Braise flavors are intensified overnight, the clear broth is a better texture for birria and the reduced fat content is better too. I butchered a whole lamb shoulder to get the stew meat and shoulder has substantial fat in it. If you use leg for the stew meat, likely less fat but still enough that it is better with the fat layer removed from the broth.

I was unable to find dried Cascabel peppers substituted with New Mexican. Browned lamb before putting in dutch oven. Meat has a rich, subtle flavor great recipe for fall dinner party. Served with cilantro rice and roasted delicata squash with honey, pomegranate seeds and pepitas