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1
To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing.
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2
Set aside.
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3
Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent.
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4
Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning.
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5
Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs.
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6
Decrease the heat and simmer another 15 minutes.
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7
Remove from the heat and let cool.
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8
Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture.
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9
Place the stuffed chiles on an oiled baking pan with the open side down and set aside.
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10
To make the puree, heat the oil in a saucepan over medium-low heat.
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11
Add the garlic and saute for 1 minute.
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12
Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates.
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13
The sauce will reduce and thicken.
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14
At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is.
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15
Set aside.
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16
Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes.
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17
Serve immediately with the tomato puree.
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18
Garnish with sour cream, if desired.
