Lamb Chilindrón

Ingredients

• 800g Lamb (shoulder or leg), cut into cubes
• 100g Serrano ham, diced
• 1 Large onion, chopped
• 2 Garlic cloves, minced
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 400g Passata (strained tomatoes)
• 200ml Dry white wine
• 200ml Chicken broth
• 60ml Olive oil
• 1 EL Sweet paprika powder
• Lorbeerblatt 1 bay leaf
• Salz und Pfeffer Salt and pepper

Instructions

1. Season the lamb with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches until seared on all sides. Remove and set aside.
2. Fry the diced Serrano ham in the same pot until crispy. Remove and set aside.
3. Add onion, red, and green bell peppers to the pot and sauté for about 8-10 minutes until soft. Add garlic and cook for another minute.
4. Stir in paprika powder and cook for 1 minute. Deglaze with white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce until almost no liquid remains.
5. Add passata, chicken broth, bay leaf, and the seared lamb. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the lamb is very tender. (timerMinutes: 120)
6. Return the Serrano ham to the pot and simmer uncovered for another 10 minutes to allow the sauce to thicken slightly.
7. Remove the bay leaf before serving and serve with fresh bread or rice.

Nutrition