Lamb chilindrón
Lamb simmered in a tomato and pepper sofrito, finished with choricero pepper paste, garlic and vinegar.
Active time40 min
Cooking1 h 30 min
Total1 h 45 min
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Ingredients
- 4 garlic cloves
- 1 onion
- 1 green pepper
- 1 tbsp jarred choricero pepper paste
- 2 ripe tomatoes
- 1000 g raw boneless lamb shoulder
- 500 ml low-salt meat stock
- 30 g wheat flour
- 45 ml olive oil
- 1 pinch of ground black pepper
- 4 g salt
- 15 ml wine vinegar
- 150 ml dry white wine
Preparation
Cut the lamb into pieces. Peel and chop the onion and garlic. Set aside 2 garlic cloves for finishing. Wash the tomatoes and pepper. Seed the pepper, then chop it and the tomatoes.
4 garlic cloves1 onion1 green pepper2 ripe tomatoes1000 g raw boneless lamb shoulder- knife
- board
Heat 20 ml of oil in a casserole. Add the onion, pepper and the 2 garlic cloves for the sofrito. Cook gently for 8 minutes. Add the tomatoes and reduce for 8 minutes.
45 ml olive oil- casserole with lid
- spoon
Season the lamb with salt and pepper and coat with flour. Heat the remaining 25 ml of oil in a frying pan. Brown the pieces all over for about 10 minutes, working in uncrowded batches. Add them to the sofrito.
30 g wheat flour1 pinch of ground black pepper4 g salt- frying pan
- tongs
Pour the wine into the casserole and boil for 3 minutes. Stir in the choricero paste and stock. Cover and simmer for about 60 minutes, until the meat is tender.
1 tbsp jarred choricero pepper paste500 ml low-salt meat stock150 ml dry white wine- casserole with lid
Pound the reserved garlic with the vinegar. Stir this mixture into the stew and simmer for 2 minutes.
15 ml wine vinegar- mortar
- pestle
Allergens
- Celery
- Gluten
- Sulphites
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration