Slow-cooked lamb and pepper stew

Cordero al chilindron

By: Omar Allibhoy
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

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.
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.
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

Slow-cooked lamb and pepper stew

Cordero al chilindron

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