105 minutes
A hearty and flavorful Spanish lamb stew with roasted peppers and tomatoes, known as Cordero al Chilindrón.
Large Onion, chopped
each
Garlic Clove, chopped
each
Bacon, cut crosswise into thin strips
0 oz
tablespoons
Tomatoes, peeled and chopped
0 lb
teaspoons
Boneless Lamb, cut into large pieces (2.5 to 3 inches)
0 lb
to taste
Bell Pepper, roasted, peeled, seeded, cut into 8 strips each
each
Green Bell Peppers, roasted, peeled, seeded, cut into 8 strips each
each
cups
to taste
1. Cook Onion, Garlic, and Bacon
Heat 2 tablespoons of olive oil in a wide casserole or saucepan over medium heat. Add the chopped onion, garlic, and bacon strips, and cook for about 10 to 12 minutes until softened and starting to color.
2. Add Tomatoes and Sugar
Stir in the peeled and chopped tomatoes along with the teaspoon of sugar. Let the mixture cook for about 5 minutes.
3. Brown Lamb
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the lamb pieces, sprinkle with salt, and brown them on all sides until golden brown.
4. Combine and Simmer
Transfer the browned lamb to the tomato mixture in the casserole or saucepan. Add the roasted bell peppers and dry white wine. Season with salt and pepper to taste. Stir to combine, reduce the heat to low, cover, and let it simmer for 1 to 1½ hours, turning the meat a few times.
5. Add Additional Peppers (Optional)
About 15 to 30 minutes before the end of the cooking time, add any additional roasted pepper strips if desired.
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