Cordero A La Chilindron Recipe
Cordero a La Chilindron made using this recipe is an experience by itself. Its good to make Cordero a La Chilindron for your family member whose diet is full of High Protein recipes. You can serve Cordero a La Chilindron as a yummy Main Dish. Seems like Spanish food never lets you down. This recipe of Cordero a La Chilindron is one such example. If you have 25 minutes than you can easily prepare Cordero a La Chilindron. Just try this Cordero a La Chilindron recipe, and you will never want to go for another recipe again.
Ingredients
2 lbs. boned lamb, cut from shoulder or leg
1 large onion, chopped
2 large cloves garlic
1 can tomatoes (8 oz.)
6 large fresh red peppers or a 14-oz. can of pimientos
3 oz. cured ham
2 tb olive oil salt and pepper to taste
Directions
If you use fresh peppers, put them to roast in a 350° oven.
They should be tender in approximately 45 minutes (which is about when you will need them) Cut lamb in bite-size pieces and fry in hot olive oil with peeled whole garlic cloves in a casserole.
Sprinkle lamb with salt and pepper while frying.
When meat is browned, add ham cut in short strips and onion, chopped fine.
When onion is tender, add tomatoes and roasted, seeded peppers (or canned pimiento) cut in strips.
Continue frying slowly until lamb is tender.
The time will vary according to the tenderness of the meat: allow 40-60 minutes.
Add a little water iif the meat sticks to the pan, but bear in mind that this is more of a fried dish than a stew and should not be liquid when finished.
note: Chicken, rabbit arid veal are also made a la Chilin-drdn in Aragon and Navarre, where this method of preparation is very popular.
Use young, tender animals, cut in small serving pieces.
They should be tender in approximately 45 minutes (which is about when you will need them) Cut lamb in bite-size pieces and fry in hot olive oil with peeled whole garlic cloves in a casserole.
Sprinkle lamb with salt and pepper while frying.
When meat is browned, add ham cut in short strips and onion, chopped fine.
When onion is tender, add tomatoes and roasted, seeded peppers (or canned pimiento) cut in strips.
Continue frying slowly until lamb is tender.
The time will vary according to the tenderness of the meat: allow 40-60 minutes.
Add a little water iif the meat sticks to the pan, but bear in mind that this is more of a fried dish than a stew and should not be liquid when finished.
note: Chicken, rabbit arid veal are also made a la Chilin-drdn in Aragon and Navarre, where this method of preparation is very popular.
Use young, tender animals, cut in small serving pieces.
