Slow-cooked lamb and pepper stew

Slow-cooked lamb and pepper stew

Cordero al chilindron

By
From
Spanish Made Simple
Serves
4

This dish is commonly found in northern Spain and was always cooked in the spring with the new lamb season. It’s one of those ugly brown but very tasty slow-cooked stews Spain is famous for. We also use other meats for this dish, such as goat or chicken.

Ingredients

Quantity Ingredient
1kg diced lamb
A pinch ground cumin
100g plain flour
175ml olive oil
2 large carrots, Cut into thin strips
1 large onion, Cut into thin strips
3 garlic cloves, Thinly sliced
1 red pepper, Cut into thin strips
1/2 green pepper, Cut into thin strips
a few bay leaves
1 sprig fresh thyme, Plus extra to garnish
4 tomatoes, Peeled and chopped
A pinch sugar
1 teaspoon sweet pimenton
200ml white wine
salt
freshly ground black pepper
fried diced potatoes, to serve

Method

  1. Season the lamb with the salt, pepper and just a little pinch of ground cumin, then coat with the flour. Heat the olive oil in a shallow frying pan and toss the coated lamb in the pan for about 5 minutes to seal the edges. Remove the lamb, leaving the oil in the pan, and set it aside to rest.
  2. Add the carrots, onion, garlic and peppers to the cooking oil along with the bay leaves and thyme and reduce the heat to medium. Cook for 10 minutes and then add the chopped tomatoes with the sugar and cook for a further 5 minutes, until the ingredients are combined to make a tomato paste, or sofrito.
  3. Add the lamb back to the pan with the sweet pimentón, white wine and 1 litre water and cook over a low heat for a couple of hours, or until the meat is tender, adding more water if necessary. The result should be a rich, dense and silky sauce. Garnish with fresh thyme and serve with fried diced potatoes.
Tags:
Spanish
simple
weekday
tapas
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