Lamb En Chilindron Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
10 1/2 lbs: Lamb shoulder,
1 cup: Red wine,
1 tbsp: Chopped fresh rosemary,
4 tbsp: Extra virgin olive oil,
2: Spanish onions, chopped into
1/4 Inch: dice,
6 Cloves: garlic, thinly
Sliced,
2: Chiles choriceros, (may
Substitute anchos), stemmed,
Seeded and cut into,
1/2 Inch: wide strips,
4: Pimentos, cut into 1/2 inch
Strips,
1 tbsp: Paprika fuerte hot paprika,
From Spain,
1 cup: Chopped fresh tomatoes,
5 1/2 cup: Dry red wine,
Directions:
Cut lamb into 1inch cubes and place in bowl with red wine and
rosemary and toss to coat. Let stand six hours, covered and
refrigerated.
Remove lamb and pat dry. Save marinade. Season lamb with salt and
pepper. 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.
Yield: 4 servings as main course
MEDITERRANEAN MARIO SHOW #ME1A32
Meat needs 6 hours to marinate
Source from luhu.jp
rosemary and toss to coat. Let stand six hours, covered and
refrigerated.
Remove lamb and pat dry. Save marinade. Season lamb with salt and
pepper. 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.
Yield: 4 servings as main course
MEDITERRANEAN MARIO SHOW #ME1A32
Meat needs 6 hours to marinate
Source from luhu.jp
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