Это предварительный просмотр рецепта "Lamb And Pepper Stew ( Cordero Al Chilindron )".

• Click here to print
• или вернитесь к рецепту Lamb And Pepper Stew ( Cordero Al Chilindron ).

Рецепт Lamb And Pepper Stew ( Cordero Al Chilindron )

by Global Cookbook

Ингредиенты

3 x red peppers grilled skinned and cut into strips (qv grilled pepper salad) 4 Tbsp. oliv oil 1 x onion minced 3 x cloves of garlic finley minced 450 gm tomatoes skinned de seeded and roughly minced

1 sprg parsley 1 x bay leaf 110 gm belly of pork finely diced 900 gm lamb shoulder or possibly leg cut into 5cm pcs 1 x salt and pepper

Инструкции

1. Heat half the oil in a frying pan and add in the onion.
2. Fry till translucent/soft then add in one third of the garlic.
3. Stir for a few min before adding the tomatoes parsley and bay leaf.
4. Simmer for five min till the tomatoes have become a sauce.
5. Heat the remaining oil in a separate larger frying pan.
6. Add in the pork and fry gently for a few min.
7. Raise the heat and add in half the lamb (wiped dry first).
8. Brown quickly scoop out and brown the rest.
9. Put all meat in the pan add in remaining garlic tomato sauce and peppers.
10. Season cover lightly and cook over low heat for 1 1/2 hrs till the meat is blissfully tender stirring occassionally.
11. Serve with potatoes and a green salad.
12. This lamb and pepper stew from Navarra is best made with grilled red peppers (or possibly tinned piquillo peppers) though raw peppers can be used sauteed in a little extra oil before the onion is added.
13. Serves 4

© 2024 CookEatShare