Ingredients with Measurements:
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
3. Add lamb and brown on all sides, about 5 minutes. Remove lamb from pot and set aside.
4. Add onion and bell peppers to the pot and sauté until softened, about 5 minutes.
5. Add garlic, smoked paprika, sweet paprika, oregano, cumin, salt, and black pepper. Cook for 1 minute, stirring constantly.
6. Add white wine and scrape up any browned bits from the bottom of the pot.
7. Add diced tomatoes, chicken broth, bay leaf, and browned lamb. Stir to combine.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2 hours, or until lamb is tender.
10. Remove from oven and discard bay leaf. Stir in chopped parsley.
11. Serve hot with crusty bread, rice, or potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 6g
Cholesterol: 130mg
Sodium: 580mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 8g
Protein: 44g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Chicken broth can be substituted with beef or vegetable broth.
- Sweet paprika can be substituted with regular paprika.
Variations:
- Add chopped potatoes or carrots to the pot before baking for a heartier meal.
- Use diced chicken instead of lamb for a lighter version.
- Add a can of chickpeas for extra protein and fiber.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a good quality smoked paprika for maximum flavor.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Storage instructions:
Leftovers can be stored 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 in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of smoked paprika.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve with crusty bread, rice, or roasted potatoes.
Troubleshooting advice:
- If the lamb is tough, it may not have cooked long enough. Return to the oven and continue baking until tender.
- If the sauce is too thin, remove the lid and bake for an additional 15-20 minutes to thicken.
Food safety advice:
- Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F before serving.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Chilindrón is a traditional Spanish stew made with meat, peppers, onions, and tomatoes. It is believed to have originated in the region of Aragon in northeastern Spain.
Flavor profiles:
This dish is rich and flavorful, with a smoky and slightly spicy taste from the paprika.
Serving suggestions:
Serve with a simple green salad or roasted vegetables for a balanced meal.
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Region: Spanish