CORDERO EN CHILINDRON (Lamb in Chilindron Sauce)
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
CORDERO EN CHILINDRON (Lamb in Chilindron Sauce)
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Ingredients
  • 1-1/2 lbs. boneless shoulder or leg of lamb cut into 1-inch cubes
  • 1 tsp. salt
  • freshly ground black pepper
  • 6 Tbsp. olive oil
  • 3 cloves garlic (increase to taste)
  • 1 large onion chopped (use more if you like onion)
  • 4 large red peppers cored, seeded and cut into strips
  • 1 cup skinned and chopped tomatoes
  • 2 tsp. paprika
  • 2 pinches of toasted saffron threads or 1 tsp. saffron powder
  • 1 chili pepper seeded and chopped (dried chilies work just as well)
Servings:
Units:
Instructions
  1. Sprinkle the meat with the salt and pepper.
  2. Heat the oil in a flameproof casserole or large pan with the garlic cloves.
  3. Add the meat and fry until evenly browned.
  4. Remove the meat and set it aside.
  5. Discard the garlic, if a milder flavor is preferred.
  6. Add the onion and peppers to the pan and sauté until they start to soften.
  7. Add the tomatoes, paprika, saffron and chili pepper.
  8. Return the meat to the pan, cover and cook very gently for about 1 hour or until the meat is tender, adding the olives about 10 minutes before serving.
  9. If the meat becomes dry during cooking, add a little water, but the dish should contain little liquid.
  10. Transfer to a heated serving dish and serve immediately.
  11. Freezes well.
Share this Recipe