1
Preheat the oven to 350°F.
2
In a large bowl, whisk together the lime juice, vinegar, salt and water. Add the vegetables and herbs and toss to coat fully. Rest for 1 hour and up to overnight.
3
Place the smashed garlic cloves, mint, peppercorns, bay leaf, star anise and lemon zest in a cheesecloth sachet and tie closed.
4
Place the lamb, herb sachet, lemon juice, 1 teaspoon salt and enough vegetable stock to come halfway up the sides of the meat in a braising dish. Cover tightly and braise for 2-3 hours, until the meat is very tender.
5
Meanwhile, make the Colorado sauce. Heat the oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic, oregano, serranos and cook until fragrant, 2-3 minutes. Add the roasted red peppers, paprika, chili powder, cinnamon and cumin, and cook for another 2-3 minutes.
6
Stir in the stock, achiote paste, diced tomatoes and salt. Bring to a boil, then reduce the heat and simmer until reduced by 1/3. Adjust the seasoning to taste. The sauce should be slightly spicy with a silky texture.
7
To make the rice, in a large pot, combine the rice with 2 cups water, a pinch of salt, tomato paste, garlic, onion, paprika and cumin. Bring to a simmer, turn the heat to low, cover and simmer for 40-45 minutes, or until the grains are tender. Fluff the rice and squeeze in the lime juice.
8
When the braise is finished, remove the meat from the braising liquid and skim any fat off the surface of the liquid.
9
Heat a large skillet over medium-high heat. Place the lamb and the defatted braising liquid into the skillet. When the lamb is sizzling and most of the liquid has evaporated (8-12 minutes), add the Colorado sauce. Bring to a simmer and cook for 12-15 minutes, until reduced and the sauce is coating the lamb.
10
Divide the rice between bowls and top with lamb, sauce, slaw, pumpkin seeds, sour cream and cilantro.