Lamb En Chilindron
Description
This Mediterranean main features Lamb shoulder, Red wine, Extra virgin olive oil, Onions, chopped into. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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 tb Paprika fuerte hot paprika From Spain 1 c Chopped fresh tomatoes 5 1/2 c Dry red wine 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.
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Chopped fresh rosemary
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3717.2kcal
- % Daily Value *
- Total Fat 265.6g409%
- Saturated Fat 109.4g548%
- Cholesterol 1156.0mg386%
- Sodium 866.4mg37%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 1.5g6%
- Sugars 2.5g
- Protein 299.0g598%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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