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Lamb En Chilindron

10 1/2 lb Lamb shoulder
1 c Red wine
1 tb Chopped fresh rosemary
4 tb Extra virgin olive oil
2 Spanish onions, chopped into 1/4 Inch dice
6 Cloves garlic, thinly sliced
2 Chiles choriceros (may substitute anchos), stemmed, seeded and cut into 1/2 Inch wide strips
4 Pimentos, cut into 1/2 inch strips
1 tb Paprika fuerte hot paprika from Spain
1 c Chopped fresh tomatoes 5 1/2 c Dry red wine

Cut lamb into 1inch cubes and place in bowl with red wine and rosemary and toss to coat. Let stand six hours, covered and refrigerated.

Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper. In a 14 inch cazuela, heat oil until smoking. Brown meat well on all sides, 5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis, pimento and paprika and cook until softened, about 10 to 12 minutes. Add tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces and return to boil. Lower heat to simmer for 2 hours. Season with salt and pepper and serve in cazuela.

Yield: 4 servings as main course

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