Cordero con Chilindron (Lamb with Tomatoes & Peppers)

5m
Prep Time
2m
Cook Time
7m
Ready In


"Adapted from The Food of Spain and Portugal. Chicken, pork or rabbit can also be cooked this way."

Original is 4 servings

Nutritional

  • Serving Size: 1 (467.8 g)
  • Calories 873.7
  • Total Fat - 70 g
  • Saturated Fat - 27.6 g
  • Cholesterol - 177.5 mg
  • Sodium - 892.6 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.8 g
  • Protein - 49.9 g
  • Calcium - 47.1 mg
  • Iron - 4.6 mg
  • Vitamin C - 121.6 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Pat lamb dry and season with salt and pepper.

Step 2

Heat oil in a large pot or Dutch oven. Saute lamb until lightly browned, about 5 minutes.

Step 3

Remove and set aside.

Step 4

Add onion, garlic and peppers to pot and saute over moderate heat until softened, about 10 minutes.

Step 5

Add tomatoes and cook until mixture is well-blended, about 5 minutes. Return lamb to pot, along with any accumulated juices.

Step 6

Cover and simmer over low heat until lamb is tender, about 1 1/2 hours.

Tips


No special items needed.

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