World Flavors Cookbook

Cordero al Chilindrón

Aragon's great lamb stew — slowly braised with red peppers, tomatoes, and ham in a rich, brick-red sauce.

Cuisine: Spain

Ingredients

• 1.5kg lamb shoulder, cut into pieces
• 3 dried ñora peppers or 2 roasted red peppers
• 4 ripe tomatoes, diced
• 100g jamón serrano, diced
• 1 onion, diced
• 4 cloves garlic
• 1 glass dry white wine
• Olive oil, salt

Instructions

1. Brown lamb in olive oil. Set aside.
2. Sauté onion, garlic, and jamón until soft.
3. Rehydrate ñora peppers in hot water; scrape flesh.
4. Add tomatoes, pepper flesh, and wine. Simmer 10 minutes.
5. Return lamb. Cover and braise at 160C for 60-70 minutes.
6. The sauce should be thick and brick-red.