The Lamb Chilindrón is a traditional stew full of flavors, aromas, and colors. The blend of spices such as cumin, oregano, and bay leaf combines perfectly with a variety of vegetables, creating a dish rich in culinary heritage and tradition.
To prepare the Lamb Chilindrón, cut the meat into even pieces and marinate with a mixture of wine, garlic, pepper, salt, cumin, oregano, and bay leaf.
Then, brown the meat in hot oil and add garlic, onion, peppers, tomato, tomato paste, broth, and the rest of the marinade.
Let it cook in the oven at a moderate temperature for about an hour and finally serve decorated with strips of peppers and peas.
Lamb Chilindrón
Ingredients
1 ½ kilogram of Lamb
40 grams of Onion
40 grams of Peppers
2 grams of Garlic
50 grams of Tomato
40 grams of Tomato paste
60 milliliters of Oil
90 milliliters of Sherry wine
15 grams of Salt
1 pinch of Ground pepper
1 pinch of Cumin
1 Bay leaf
1 pinch of Oregano
1 pinch of Hot paprika
5 grams of Red peppers
5 grams of Green peas
2 grams of Garlic
100 milliliters of White broth
Preparation
Step 1 : The lamb is cut into even pieces and marinated with a mash made of wine, crushed garlic, pepper, salt, cumin, oregano, and bay leaf.
Step 2 : Then, brown the lamb in hot oil and add the chopped garlic, onion, peppers, and tomatoes (cut into a jardiniera style), along with the tomato paste, broth, and the rest of the marinade.
Step 3 : Cover the preparation and place it in the oven at a moderate temperature for about an hour.
Step 4 : Finally, serve decorated with strips of peppers and peas.
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