Dinner Party · Spanish
Cordero al Chilindrón
This hearty Aragonese lamb stew balances sweet peppers, tomatoes, and onions for a deeply savory result.
Why This Works
The stew relies on the natural sweetness of roasted red peppers and the slow reduction of tomatoes to create a sauce that perfectly coats the lamb.
The Upgrade
Add a pinch of dried ñora pepper or smoked paprika if you prefer a smokier depth.
Chef's Secret
Michelin TechniqueLamb shoulder is best for this; its fat content keeps the meat moist during the quick stewing process.
Ingredients
Total time including resting: 45 min
Directions
Sear the lamb cubes in hot olive oil in a heavy Dutch oven until browned on all sides, 6 minutes.
6 minRemove lamb and add onions and peppers to the same pot, sautéing until soft and beginning to caramelize, 8 minutes.
8 minStir in the garlic, cooking for 1 minute until fragrant.
1 minDeglaze with white wine, letting the liquid reduce by half, 3 minutes.
3 minReturn lamb to the pot and add tomatoes. Simmer on low heat with the lid partially on for 20 minutes.
20 minEnsure the lamb is fork-tender. The sauce should be rich and thick, not watery.
Wine Pairing
Mencía
Red Wine
The BottleDescendientes de J. Palacios Petalos
Mencía’s vibrant red fruit and mineral-driven finish provide an elegant contrast to the hearty lamb stew. The wine's acidity cuts through the savory fat, while its herbal notes echo the peppers and onions.
Nutrition per Serving
480
calories
36g
protein
12g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Herbed Couscous
Prepare couscous with fresh herbs to absorb the flavorful sauce of the lamb stew.
Ingredients
Directions
Place dry couscous in a large, heat-proof bowl.
Pour the boiling stock and butter over the couscous; cover tightly with plastic wrap.
Allow the mixture to steam undisturbed for 5 to 7 minutes until all liquid is absorbed.
Remove the wrap and fluff the grains thoroughly using a fork to ensure a light, airy texture.
Gently fold in the fresh parsley, mint, and salt until evenly distributed.
Serve immediately while hot to best accompany the lamb stew.
Side Dish
Fresh Cucumber and Tomato Salad
Combine crisp cucumbers and tomatoes with a light vinaigrette for a cooling, fresh contrast to the heavy stew.
Ingredients
Directions
Combine the cucumbers, tomatoes, and red onion in a chilled mixing bowl.
Whisk the olive oil, sherry vinegar, and sea salt in a small ramekin until emulsified.
Drizzle the vinaigrette over the vegetables immediately before serving.
Toss gently to ensure an even coating without bruising the produce.
Garnish with the fresh parsley.
Serve promptly to maintain the crisp texture required to cut through the richness of the stew.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.