Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
4. Remove the lamb from the pot and set aside.
5. In the same pot, add the chopped onion and garlic and cook until softened, about 5 minutes.
6. Add the sliced bell peppers and cook for another 5 minutes.
7. Add the diced tomatoes, white wine, chicken broth, smoked paprika, dried oregano, salt, and pepper. Stir to combine.
8. Return the lamb to the pot and stir to coat with the sauce.
9. Cover the pot and transfer it to the oven. Bake for 1 hour, or until the lamb is tender.
10. Remove the pot from the oven and stir in the fresh spinach leaves. The heat from the lamb and sauce will wilt the spinach.
11. Sprinkle the crumbled feta cheese over the top of the lamb chilindrón.
12. Serve hot with crusty bread or over rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 395
Fat: 23g
Carbohydrates: 12g
Protein: 32g
Sodium: 630mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Dry white wine can be substituted with chicken or vegetable broth.
- Fresh spinach leaves can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add chopped potatoes or sweet potatoes to the pot before baking for a heartier meal.
- Use canned or frozen corn instead of bell peppers for a sweeter flavor.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- To save time, use pre-cut lamb cubes from the grocery store.
- Make sure to brown the lamb cubes well before removing them from the pot. This will add flavor to the dish.
- If the sauce is too thin, remove the lid from the pot and simmer on the stovetop until it thickens.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb chilindrón in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lamb chilindrón in a large serving dish with a sprinkle of fresh parsley or cilantro on top.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Pair with a glass of red wine, such as Rioja or Malbec.
Suggested side dishes:
- Crusty bread
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the lamb is tough, it may need to cook for longer. Return it to the oven and check every 15 minutes until it is tender.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the lamb 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 made with meat, peppers, and tomatoes. It originated in the region of Aragon and is typically made with chicken or beef.
Flavor profiles:
This dish is savory and slightly spicy, with a smoky flavor from the paprika and a tangy note from the feta cheese.
Serving suggestions:
Serve the lamb chilindrón with crusty bread or over rice for a hearty meal.
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Region: Spanish