Cordero al Chilindrón (lamb in paprika-tomato sauce)
Cordero al Chilindrón stands for Spanish hospitality and culinary joie de vivre. Tender lamb is slowly braised with sweet peppers, tomatoes and fine spices to create a succulent ragout. This combination brings a variety of Mediterranean flavors and plenty of depth to a warming stew. The dish is uncomplicated and easy to prepare - perfect for convivial wine evenings and enjoyable dinners. Tip: The best enjoyment is achieved with a strong, balanced red wine that elegantly accompanies the sweetness and meatiness of the peppers.
Cooking utensils
- 1 Stewing pan with lid
- 1 Cutting board
- 1 Sharp knife
- 1 mixing bowl
- 1 Cooking spoon
Ingredients
Lamb & sauce
- 400 g Leg of lamb in cubes
- 2 1 tbsp olive oil
- 1 Onion diced
- 2 Garlic cloves finely chopped
- 1 large red peppers diced
- 1 large yellow peppers diced
- 2 Tins of tomatoes 400 g each, chopped
- 1 teaspoon sweet paprika powder
- 100 ml dry red wine
- 1 sprig of rosemary
- 1 sprig of thyme
- Salt & pepper
Preparation
Preparation
- Pat the lamb dry and cut into large cubes.
- Finely dice the peppers, onions and garlic.
Frying and braising
- Heat the olive oil in a frying pan and sear the lamb on all sides.
- Add the onions and garlic and fry.
- Add the paprika and sauté briefly.
- Deglaze with red wine, add tomatoes and spices.
Braising and seasoning
- Season everything with rosemary and thyme.
- Cover and simmer over a low heat for 90 minutes.
- Season to taste with salt and pepper.
Recommended side dishes
- Serve with country bread.
- Serve with rosemary potatoes as a side dish.
- Serve the grilled green asparagus.
Nutritional values per portion
Calories: 560kcalCarbohydrates: 21gProtein: 39gFat: 32g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat