Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 red bell peppers, sliced
- 1 green bell pepper, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup chicken or beef broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 cup chopped fresh parsley
- Salt and pepper
- Olive oil
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the lamb pieces and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute.
5. Add the tomato paste, smoked paprika, and dried oregano. Stir to combine.
6. Pour in the chicken or beef broth and stir to combine.
7. Add the lamb back to the skillet and stir to combine.
8. Bring the mixture to a simmer, then cover and reduce the heat to low.
9. Cook for 1 hour, stirring occasionally, until the lamb is tender and the sauce has thickened.
10. Season with salt and pepper to taste.
11. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the lamb and cooking the vegetables, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Sodium: 400mg
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Chicken broth can be substituted with vegetable broth.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use fresh tomatoes instead of tomato paste for a lighter flavor.
- Add a splash of red wine or sherry to the stew for extra depth of flavor.
Tips and tricks:
- Browning the lamb before cooking the vegetables adds extra flavor to the stew.
- Stirring occasionally while the stew simmers helps prevent the bottom from burning.
- If the stew is too thick, add a splash of broth or water to thin it out.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread or rice to soak up the sauce.
- Pair with a bold red wine, such as a Rioja or Malbec.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken the sauce.
- If the lamb is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chilindrón is a traditional Spanish stew that originated in the region of Aragon. It typically includes meat, peppers, onions, and tomatoes, and is flavored with smoked paprika.
Flavor profiles:
Savory, smoky, slightly sweet
Serving suggestions:
Serve the stew in individual bowls with a sprinkle of fresh parsley on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish