Lamb With Peppers And Tomatoes Cordero A La Chilindron
Serving Size : 6
Ingredients for prepare Lamb With Peppers And Tomatoes Cordero A La Chilindron
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | pounds | boned lamb - (cut from shoulder |
or leg
lamb with peppers and tomatoes cordero a la chilindron |
| 1 | large | onion - chopped fine |
| 2 | large | garlic cloves - whole |
| 8 | ounces | canned tomatoes - - (1 can) |
| 6 | large | red peppers |
or a 14 ounce can of pimientos
lamb with peppers and tomatoes cordero a la chilindron |
| 3 | ounces | cured ham - cut in short strips |
| 2 | tablespoons | olive oil |
recipe Lamb With Peppers And Tomatoes Cordero A La Chilindron
If you use fresh peppers, put them to
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roast in a 350F oven. They should be tender in approximately 45 minutes (which is about when you will need
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them). Cut lamb in bite-size pieces and fry in hot olive oil with peeled whole garlic cloves
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in a casserole. Sprinkle lamb with salt and pepper while frying. When meat is browned, add ham cut in
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short strips and onion, chopped fine. When onion is tender, add tomatoes and roasted, seeded peppers
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(or canned pimiento) cut in strips. Continue frying slowly until lamb is tender. The time
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will vary according to the tenderness of the meat: allow 40 to 60 minutes. Add a little water
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if the meat sticks to the pan, but bear in mind that this is more
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of a fried dish than a stew and should not be liquid when
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finished. Comments: Chicken, rabbit and veal are also made a la Chilindron in Aragon
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and Navarre, where this method of preparation is very popular. Use young, tender
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animals, cut in small serving pieces.
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