[edit] Ingredients
2 ½ |
pounds Lamb shoulder |
1 |
cup Red wine |
1 |
tablespoon Chopped fresh rosemary |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
4 |
tablespoons Extra-virgin olive oil |
2 |
Spanish onions chopped 1/4" dice |
6 |
Garlic cloves thinly sliced |
2 |
Chiles choriceros stemmed, seeded, |
|
and cut 1/2" wide strips |
|
(you may substitute ancho chiles) |
4 |
Pimentos cut 1/2" strips |
1 |
|
1 |
cup Chopped fresh tomatoes |
1 ½ |
cups Dry red wine |
[edit] Preparation
Step 1 |
Cut lamb into 1-inch cubes and place in bowl with red wine and rosemary and toss to coat. Let stand at least six hours, covered and refrigerated. |
Step 2 |
Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper. |
Step 3 |
In a 14-inch cazuela, heat oil until smoking. Brown meat well on all sides, 5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis, pimento and paprika and cook until softened, about 10 to 12 minutes. Add tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces and return to boil. Lower heat to simmer for 2 hours. Season with salt and pepper and serve in cazuela. |
Step 4 |
[edit] About Lamb En Chilindron
Related Recipes
Black Pepper, Chile, Cilantro, Lime Juice, Onion
Chile Pepper, Onion, Oregano, Salt, Tomatoes
Chile, Cilantro, Habanero, Lime, Onion
Avocado, Chile, Corn, Cucumber, Pepper
Chile, Clove, Garlic, Salt, Serrano
