In Recipesgatis we share the recipe for Guisar Lamb al Chilindrón, a delicious stew, typical of Spanish gastronomy, mainly from the area of La Rioja, Aragon, Navarra and the Basque Country. Depending on the area in which it is prepared, the recipe can suffer variation To get the pulp and use it. Today, we find very good choricero pepper meat boats, so we can save that step if we want. This lamb dish al Chilindrón is a stew with a powerful sauce, a very winter dish and that can be done in a way Traditional in the casserole, which according to the type of meat can take about 50-60 minutes, or in a fast pot for 10-15 minutes. In any case, keep reading to discover how to do the Chilindrón lamb.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to do the Chilindrón lamb: |
| 1 kilogram of lamb in pieces 2 tablespoons of choricero pepper meat 1 onion 2 cloves of garlic 200 milliliters of white wine 1 pound of water 1 jet of olive oil 4 tablespoons trew flour 1 pinch of black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine, stew, |
Ingredients to do the Chilindrón lamb:
1. To start with the recipe from lamb to chilindrón, room the pieces of meat and add a little pepper. Put the flour on a plate and batter the meat.
2. Heat a casserole with a good stream of oil over high heat. Add the pieces of lamb passed by flour and dorake them. When they are golden on the outside, take them out and reserve them.
3. Pica the onion in small pieces, peel and itch the garlic.
Trick: In some areas they add to the Sofrito a chopped red fruits to intensify the flavor of the lamb to the chilindrón.
4. In the same casserole where you have golden the lamb, add a little more oil if you need the onion and garlic over medium heat.
5. Prepare the choricero pepper meat. Remember that you can extract the pulp leaving the dry peppers soak or buying it and ready.
6. When the onion begins to brown, add the two tablespoons of choricero pepper meat, remove and pour the white wine. We let cook for a few minutes to reduce alcohol.
7. Incorporates the pieces of lamb, cover them with water, add some salt and let everything be cooked for 40 minutes. Remember that, if you want, you can do the lamb at Chilindrón in Express pot for 15 minutes. If you use conventional casserole and notes that are left dry, add a little more water.
8. salt test, rectify whether it is necessary and check the cooking of the meat to see if it is tender or needs 10-15 more minutes. Depending on the thickness, the final cooking time will be one or the other. Once tender, the Chilindrón lamb recipe will be ready. You will see that you have a powerful, but delicious sauce, and a very juicy meat. To enjoy!
