Heat a large, dry skillet over medium heat. Add the dried chile peppers and toast them for no more than 20 seconds per side, taking care not to burn them.
Transfer them to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the peppers have softened and rehydrated.
Transfer the peppers to a blender. Add 2 cups of their cooking liguid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves (stems removed) and salt; puree until smooth.
Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed marinade, being careful to avoid any splatters. Partially cover, and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a pastelike consistency.
Rinse the lamb and pat dry with paper towels. Place in in a large, nonreactive dish. Use the marinade to cover it completely, rubbing the mixture into the meat. Cover and refrigerate for 2 to 24 hours.