Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup canned crushed tomatoes
- 1/2 cup dry sherry
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat a few tablespoons of olive oil in the Dutch oven over medium-high heat.
2. Season the lamb chunks with salt and pepper, then add them to the pot and brown on all sides. Remove from the pot and set aside.
3. Add the chopped onion to the pot and sauté until translucent.
4. Add the minced garlic and sliced bell peppers to the pot and cook for a few minutes until softened.
5. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
6. Add the canned crushed tomatoes, dry sherry, smoked paprika, dried oregano, and cumin to the pot. Stir to combine.
7. Return the browned lamb chunks to the pot and stir to coat with the tomato-sherry mixture.
8. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with the lid.
9. Cook for 1-2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
10. Adjust seasoning with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 12g
Protein: 40g
Sodium: 400mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Dry sherry can be substituted with red wine or beef broth.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use fresh tomatoes instead of canned for a brighter flavor.
- Add a pinch of saffron for a more luxurious flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the liquid ingredients.
- Serve with crusty bread or over rice to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, chopped scallions, or a dollop of sour cream.
Pairings:
- Red wine, such as Rioja or Tempranillo.
- Crusty bread or rice to soak up the sauce.
- A simple green salad with a lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Garlic mashed potatoes.
- Grilled or sautéed asparagus.
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer the stew uncovered for a few minutes until it thickens.
- If the lamb is tough, it may need to cook for longer 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 promptly in the refrigerator to prevent bacterial growth.
Food history:
Chilindrón is a traditional Spanish stew made with meat, peppers, and tomatoes. It is believed to have originated in the Aragon region of Spain.
Flavor profiles:
This lamb chilindrón is savory and slightly smoky, with a hint of sweetness from the sherry and bell peppers.
Serving suggestions:
Serve with crusty bread or over rice to soak up the flavorful sauce.
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Region: Spanish