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Chilindron de Carnero (Cuban Lamb Stew) Recipe

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This recipe for Chilindron de Carnero (Cuban Lamb Stew) is from Kathy's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients to marinade meat:
-2 1/2 lbs. lamb shank
-1-2 tsp. salt (or less to taste)
-1/2 tsp. fresh ground black pepper.
-Juice of 2 juicy limes or 2-4 T of white vinegar

Ingredients for the rest:
-1/4 c. or more extra-virgin olive oil
-6 slices of bacon minced
-1 whole medium or large onion finely minced
-1 whole large green bell pepper julienned (thinly sliced)
-1/2 head of garlic (about 5-6 cloves) peeled, minced finely (pressed or mashed in a mortar)
-2 c. tomato puree -can increase if you love tomatoe
-1 tsp. of ground cumin
-1 tsp. of paprika
-1/2 tsp. dry oregano
-2 bay leaves
-1 tsp. salt or to taste if needed.
-1 c. water
Directions:
Directions:
-Marinade meat for 2+ hours
-Heat olive oil on medium high heat in a deep- shallow pan, or in a Dutch oven, brown the meat on all sides it takes about 3 minutes on each side. It's okay to do it in batches. (DO NOT DO IT ON SUPER HIGH MEAT YOU WILL DESTROY THE OLIVE OIL BY SMOKING IT)
-Now set meat aside.
-In same pan and same heat (medium to medium high) add bacon and sauté until browned (about 5-7 minutes). Now add onion, garlic, and bell pepper sauté it for 5-6 minutes until caramelized and soft while doing this scrape to pick up tasty burnt toasted parts of the meats browning.
-Stir meat back in, add tomato puree/ sauce, dry white wine, cumin, paprika, oregano, salt and bay leaves.
-Cover and simmer for about 2-3 hours, check every 1 hour add water if it reduces too much.
Personal Notes:
Personal Notes:
It can also be made with mutton, goats meat or beef

 

 

 

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