Spanish cuisine · Meat & Kebab

Cordero al Chilindrón

Aragonese lamb stew in which red bell pepper, tomato and onion braise down into a dark, thick sauce.

Ingredients · for 4 servings

• 1.2 kg lamb shoulder (bone-in, in large pieces)
• 3 red bell peppers
• 2 onions
• 6 cloves garlic
• 600 g ripe tomatoes
• 2 dried ñora peppers (or 1 tbsp sweet paprika)
• 200 ml white wine
• 1 bay leaf
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the ñora peppers in hot water for 30 min. and then scrape out the flesh with a spoon; pat the lamb dry and season with salt and pepper.
2. Heat the olive oil in a Dutch oven and sear the lamb pieces on all sides for 10 min. until deep brown, then remove.
3. Cut the onions into strips and the bell peppers into wide strips, braise them in the frying fat over medium heat for 15 min. until the bell peppers collapse.
4. Fry the chopped garlic and the ñora paste for 2 min., deglaze with the white wine and let the alcohol cook off for 3 min.
5. Add the peeled, diced tomatoes and the bay leaf, return the meat with its juices and braise covered over low heat for 55–65 min. until the meat falls off the bone.
6. Remove the lid, reduce the sauce uncovered for 10 min. until it clings thickly to the meat, and serve with toasted bread or fried potatoes.