Ingredients with Measurements:
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb and cook until browned on all sides, about 5 minutes.
4. Remove the lamb from the pot and set aside.
5. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
6. Add the smoked paprika, oregano, cumin, salt, and black pepper and stir to combine.
7. Add the diced tomatoes and chicken broth and bring to a simmer.
8. Return the lamb to the pot and stir to combine.
9. Cover the pot with a lid and transfer to the oven.
10. Bake for 1 hour, or until the lamb is tender.
11. Remove the pot from the oven and stir in the white beans.
12. Return the pot to the oven and bake for an additional 15 minutes.
13. Remove the pot from the oven and let cool for 5 minutes.
14. Sprinkle with chopped parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 23g
- Protein: 40g
- Fiber: 6g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- White beans can be substituted with chickpeas or kidney beans.
Variations:
- Add 1 cup of sliced mushrooms to the pot before baking.
- Use canned fire-roasted tomatoes for a smokier flavor.
- Add 1/2 cup of dry red wine to the pot before baking.
Tips and tricks:
- To save time, use pre-cut lamb stew meat.
- For a spicier dish, add 1/4 tsp of cayenne pepper.
- Serve with crusty bread or over rice.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Green beans with garlic and lemon
- Roasted sweet potatoes
Troubleshooting advice:
- If the lamb is tough, it may need to cook for longer. Return to the oven and check every 15 minutes until tender.
Food safety advice:
- Make sure the lamb reaches an internal temperature of 145°F before serving.
Food history:
- Chilindrón is a Spanish stew typically made with chicken or beef, but can also be made with lamb.
Flavor profiles:
- Smoky, savory, slightly spicy
Serving suggestions:
- Serve with crusty bread or over rice.
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Region: Spanish