Entree: Spain – Navarre – Cordero al Chilindrón (Lamb stew braised in a sauce of tomatoes, red peppers, and cured ham)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 1/2-inch (4 cm) pieces
- 2 tbsp (16 g) all-purpose flour
- 4 oz (115 g) jamón serrano, diced
- 2 tbsp (30 ml) olive oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced
- 2 red bell peppers, about 12 oz (340 g) total, roasted, peeled, seeded and sliced
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken or lamb stock
- 2 tsp (10 ml) smoked paprika (pimentón)
- 1 bay leaf
- 1/2 tsp (2.5 ml) freshly ground black pepper
- Salt to taste
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Pat the lamb pieces dry, season with salt and pepper, then toss with the flour to coat lightly.
2. Heat the olive oil in a heavy Dutch oven over medium-high heat and brown the lamb in batches until well-colored; transfer browned lamb to a plate.
3. Add the diced jamón serrano to the pot and fry briefly until fragrant and slightly crisp, then add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in the roasted red peppers, smoked paprika and tomato paste; cook 1–2 minutes to bloom the spices.
5. Deglaze with the white wine, scraping up browned bits, and reduce by half, about 2–3 minutes.
6. Return the lamb to the pot, add the crushed tomatoes, stock and bay leaf; bring to a gentle simmer. Cover and cook on low heat until lamb is very tender, about 1 1/2 to 2 hours (or use a pressure cooker 30–40 minutes).
7. Once tender, remove the bay leaf, adjust seasoning with salt and pepper, and if needed simmer uncovered a few minutes to thicken the sauce to desired consistency.
8. Garnish with chopped parsley and extra reserved diced jamón if desired. Serve hot with crusty bread, roasted potatoes, or traditional Spanish sides.