Ingredients with Measurements:
- 1 lb lamb shoulder, cut into bite-sized pieces
- 4 medium potatoes, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1 cup chicken broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Special Equipment Needed:
- Large oven-safe pot or cazuela
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in the cazuela over medium-high heat.
3. Add the lamb and cook until browned on all sides, about 5 minutes.
4. Add the onions and garlic and cook until softened, about 3 minutes.
5. Add the bell peppers, paprika, cumin, and oregano. Cook for another 5 minutes.
6. Add the diced tomatoes and chicken broth. Bring to a simmer.
7. Add the sliced potatoes and stir to combine.
8. Cover the cazuela with a lid or foil and transfer to the oven.
9. Bake for 45 minutes to 1 hour, or until the potatoes are tender and the lamb is cooked through.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 25g
Carbohydrates: 28g
Fiber: 5g
Sugar: 6g
Sodium: 500mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped carrots or zucchini for extra vegetables.
- Use different spices such as coriander or cinnamon for a different flavor profile.
- Add a can of chickpeas for extra protein and fiber.
Tips and Tricks:
- Make sure to brown the lamb before adding the vegetables for extra flavor.
- Use a good quality smoked paprika for a smoky flavor.
- If the cazuela is not oven-safe, transfer the mixture to a baking dish before baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave until heated through.
Presentation Ideas:
Serve the cazuela in the pot it was cooked in for a rustic presentation.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting Advice:
- If the potatoes are not tender after 1 hour of baking, cover the cazuela and bake for an additional 10-15 minutes.
- If the cazuela is too dry, add more chicken broth or water.
Food Safety Advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Cazuela is a traditional Spanish clay pot used for cooking stews and casseroles.
Flavor Profiles:
Smoky, savory, and slightly spicy.
Serving Suggestions:
Serve hot with crusty bread or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chilean