Lamb Chilindrón
Aragonese stew of tender lamb with peppers, tomato and ham, slow and full of flavor. Ideal to cook unhurried and enjoy for several days.
- Total
- 115 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- cut-up lamb2.75 lb
- ham3.5 oz
- red bell pepper2
- green bell pepper1
- onion1
- garlic clove4
- crushed tomato14 oz
- white wine0.75 cup
- sweet paprika1 tsp
- bay leaf1
- olive oil4 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Season the cut-up lamb and brown it in batches in a casserole with the olive oil over high heat. Set aside.
- 2
In the same oil, sweat the chopped onion and sliced garlic for 5 minutes.
- 3
Add the red and green pepper strips and the diced ham; cook for 10 minutes over medium heat.
- 4
Take off the heat, add the sweet paprika, stir, and return to the heat right away so it doesn't burn.
- 5
Add the crushed tomatoes and cook for 5 minutes until slightly reduced.
- 6
Return the lamb, pour in the white wine and let the alcohol cook off for 2 minutes.
- 7
Add the bay leaf and a glass of water if needed to almost cover the meat. Cover and simmer gently for about 75 minutes until the lamb is tender.
- 8
Adjust the salt and let it rest a few minutes before serving.
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