Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup red wine
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add onion and garlic and sauté until softened, about 3-5 minutes.
4. Add sliced bell peppers and continue to sauté for another 3-5 minutes.
5. Add diced tomatoes, red wine, smoked paprika, dried oregano, salt, and pepper. Stir to combine.
6. Return lamb cubes to the skillet and stir to coat with the sauce.
7. Bring the mixture to a simmer, then reduce heat to low and cover with a lid.
8. Cook for 1-1.5 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1-1.5 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 10g
Protein: 33g
Sodium: 350mg
Sugar: 6g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Red wine can be substituted with beef broth or vegetable broth.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped potatoes or carrots to the skillet for a heartier meal.
- Use different types of bell peppers, such as yellow or orange, for a more colorful dish.
- Add a pinch of saffron for a more complex flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the skillet.
- Use a lid to keep the sauce from evaporating too quickly.
- Taste and adjust seasoning as needed before serving.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop until heated through.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a platter.
- Garnish with chopped parsley or other fresh herbs.
Garnishes:
- Chopped parsley or other fresh herbs.
Pairings:
- Serve with crusty bread or rice to soak up the sauce.
- Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Crusty bread or rice
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, remove the lid and let it simmer for a few more minutes to thicken.
- If the lamb is tough, cook for a longer period of time until it becomes 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 dish that originated in the Aragon region. It typically consists of meat (such as lamb or chicken) cooked in a tomato-based sauce with peppers and onions.
Flavor profiles:
- The lamb chilindrón has a rich and savory flavor from the lamb and red wine, with a slightly smoky and spicy kick from the smoked paprika.
Serving suggestions:
- Serve with a glass of red wine for a complete Spanish-inspired meal.
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Region: Spanish