Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup pitted green olives, sliced
- 1/2 cup chicken broth
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
2. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
3. Add the smoked paprika, oregano, cumin, salt, and black pepper to the pot and stir to combine.
4. Add the diced tomatoes, olives, and chicken broth to the pot and stir to combine.
5. Return the lamb to the pot and bring the mixture to a simmer.
6. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the lamb is tender.
7. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 890mg
Carbohydrates: 14g
Fiber: 4g
Sugar: 7g
Protein: 31g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Green olives can be substituted with Kalamata olives.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use fire-roasted diced tomatoes for a smokier flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the tomatoes and broth.
- Taste and adjust seasoning as needed before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve the lamb chilindrón in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or a drizzle of olive oil.
Pairings:
Serve with crusty bread or rice to soak up the flavorful sauce.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the lamb is tough, continue simmering until it becomes tender.
Food safety advice:
Make sure the lamb reaches an internal temperature of 145°F before serving.
Food history:
Lamb chilindrón is a traditional Spanish dish that originated in the region of Aragon.
Flavor profiles:
This dish has a rich and savory flavor from the lamb, tomatoes, and olives, with a smoky and slightly spicy kick from the paprika.
Serving suggestions:
This dish is perfect for a cozy dinner at home with friends or family.
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Region: Spanish