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) |
| 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 roast in a 350 degree
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oven. They should be tender in approximately 45 minutes (which is about when you
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will need them). Cut lamb in bite-size pieces and fry in hot olive oil with peeled
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whole garlic cloves in a casserole. Sprinkle lamb with salt and pepper
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while frying. When meat is browned, add ham cut in short strips and
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onion, chopped fine. When onion is tender, add tomatoes and roasted, seeded peppers (or canned pimiento) cut in strips. Continue
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frying slowly until lamb is tender. The time will vary according to the tenderness of the meat:
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allow 40 to 60 minutes. Add a little water if the meat sticks to the pan, but bear in mind
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that this is more of a fried dish than a stew and should not
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be liquid when finished. Comments: Chicken, rabbit and veal are also made a la Chilindron
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in Aragon and Navarre, where this method of preparation is very popular. Use young, tender animals, cut in small
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serving pieces. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c)
Lamb With Peppers And Tomatoes {cordero A La Chilindron}
1969 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-19-1995
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