Mole for grilled leg or rack of lamb

20 ANCHO CHILIS
¼ CUP CHILI NEGRO POWDER
1 CAN OF CHIPOTLE PEPPERS
FOR THE DRY CHILIS FRY IN OIL FIRST, COVER WITH BOILING WATER AND SOAK FOR ABOUT A HALF HOUR

¼ CUP SESAME SEEDS (PEANUTS WILL DO)
1 TSP CORIANDER SEEDS
1-CUP LARD
½ CUP ALMONDS
1-CUP RAISINS
1 ONION SLICED
4 CLOVES GARLIC
3-4 SLICES STALE BREAD
2 TOMATOES CONCASSE

3 OUNCES BITTERSWEET CHOCOLATE
15 BLACK PEPPERCORNS
6 WHOLE CLOVES
½ TSP ANISE SEED (STAR ANISE –2- WILL DO IF WE DON’T HAVE THE OTHER)
1 TBL TOASTED CUMIN

1-GALLON CHICKEN STOCK
SEASONED WITH GARLIC, CILANTRO, ORANGE ZEST

BASICALLY RECONSTITUTE THE DRY PEPPERS AND SET ASIDE
FRY ALL OF THE SEEDS AND THE RAISINS (DON’T BURN, JUST TOAST) NUTS AND BREAD, ADD TO THE TOMATOES AND PUREE WITH ABOUT ½ TO 1 CUP OF THE SEASONED BROTH

TOAST THE SPICES AND GRIND, ADD THE SPICES AND THE CHOCOLATE TO THE REST OF THE PUREED ITEMS AND ADD THE REST OF THE STOCK AND SIMMER, RE FRY THE SAUCE IN LARD AND BALANCE ANY SHARPNESS OR BITTERNESS WITH SUGAR AND OR HONEY AND RE-SEASON WITH S AND P