Lamb Stew from Navarra | CORDERO AL CHILINDRÓN
Course: MainServings
2
peopleCooking time
1
hourTantalize your taste buds with the Lamb Stew from Navarra, a traditional ‘Cordero al Chilindrón’ full of robust flavors. A perfect dish combining succulent lamb and pimiento choricero pulp, accompanied by aromatic herbs and a rich tomato base, this lamb stew is sure to provide a hearty and delightful meal. Ideal for dinner parties or family meals that’ll leave everyone asking for seconds.
Ingredients
- Cordero al Chilindrón (Lamb Stew)
750g shoulder or leg of lamb (decent sized chunks on the bone)
3 dried pimiento choricero (or 2 tablespoons pulp from a jar, or pimentón pepper powder)
1 onion
1/2 green pepper
2 tomatoes
3 cloves of garlic
olive oil
a small glass of white wine
chicken/lamb stock (or water/soaking liquid from the dried pepper)
herbs: bay, thyme, rosemary
a teaspoon of flour (optional)
boiled potatoes to accompany
Directions
- Cordero al Chilindrón (Lamb Stew)
- Season the lamb with salt and pepper. Fry in a large pot with plenty of olive oil until nicely browned.
- Scrape out the seeds of the dried pimiento choricero and soak them in cold water for a few hours or alternatively place them in gently boiling water for 10 minutes.
- Finely chop the green pepper and onion. Remove the lamb from the pot and replace with the onion and pepper, seasoning with salt. Once soft add the garlic.
- Once finished soaking, scrape the pulp from the skin of the pimiento choricero and grate the tomatoes into a pulp.
- Add in the tomato pulp to the pot. Once reduced, add in the pimiento choricero pulp and the herbs, cook for a few minutes longer. Optionally, to thicken the sauce further, sprinkle over flour and stir in.
- Return the lamb to the pot and stir for a minute. Pour in the wine and reduce by around three quarters. Pour in stock to barely cover and bring to a gentle simmer, cover with a lid and let simmer for an hour.
- Serve plated with the boiled potatoes.
