Lamb chilindrón

Ingredients

• 1.5 kglamb (2 legs and 1 shoulder, cut into pieces)
• to tastesalt
• to tasteblack or white pepper
• as neededplain flour
• as neededextra-virgin olive oil
• 6garlic cloves
• 1 mediumonion
• 1Italian green pepper
• 3 (optional)cayenne chillies
• 150 gflesh of choricero pepper
• 400 gpassata
• 400 mlwhite wine

Instructions

1. 1

   Cut the lamb

   Cut the lamb shoulder and legs into small, bite-sized pieces, or ask your butcher to do this.

2. 2

   Season and flour

   Season the lamb all over with salt and pepper, then coat it lightly in flour, shaking off any excess.

3. 3

   Brown the lamb

   Heat extra-virgin olive oil in a shallow casserole over high heat (setting 8 out of 9). Brown the lamb well, then lift it out and set aside.

4. 4

   Cook the vegetables

   In the same oil, add the finely chopped onion, green pepper and garlic, along with the two crumbled cayenne chillies. Add a pinch of salt and cook for 10 minutes over medium heat (setting 5 out of 9).

5. 5

   Add the tomatoes

   Stir in the passata and choricero pepper flesh until they are well combined.

6. 6

   Simmer the lamb

   Return the lamb to the casserole and turn the heat up high. Pour in enough white wine to cover the lamb. Once it comes to the boil, reduce the heat to medium-low (setting 5–6 out of 9), cover and cook for 30 minutes.

7. 7

   Reduce the sauce

   Remove the lid and cook for a further 15 minutes, stirring often, until the sauce has reduced and thickened.

What is lamb chilindrón?

Chilindrón is a Spanish style of stew, commonly associated with regions including Aragón, Navarra and La Rioja. Its characteristic sauce brings together peppers, tomato and, in this version, white wine.

Here, lamb is browned before it simmers in the sauce, adding depth while giving the meat time to become tender. The choricero pepper flesh lends a concentrated pepper flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1398 calories, 0g protein, 0g carbs, 0g fat.

The lamb supplies most of the protein and a substantial share of the fat, while the flour and vegetables contribute carbohydrates. Serve a moderate portion with salad or extra vegetables, and use bread or potatoes according to how filling you want the meal to be.

Choosing the lamb

A mix of leg and shoulder gives this stew a good balance: the leg provides leaner pieces, while shoulder is well suited to a covered simmer. Ask the butcher to cut the meat into small, even pieces if you prefer not to do it at home.

Dry the lamb before seasoning and flouring so the coating adheres lightly. Shake off excess flour to avoid a pasty layer in the pan.

Build flavour in the pan

Brown the lamb in batches if the casserole is crowded; the pieces need contact with the hot oil to colour rather than steam. Keep the browned pieces aside while the vegetables soften in the same pan.

Vegetable base: finely chopping the onion, green pepper and garlic helps them soften into the sauce during cooking. Stir them regularly during their 10 minutes over medium heat.

Choricero pepper and heat

Choricero pepper flesh gives the sauce a distinct, savoury pepper note. Stir it in with the passata so it is distributed evenly before the lamb goes back into the casserole.

Cayenne: the method uses two crumbled chillies, while the ingredient list allows three and marks them optional. Start with fewer if you want a milder stew.

Get the sauce consistency right

Keep the lid on for the first 30-minute simmer so the lamb cooks gently in the wine and sauce. Once uncovered, stir often during the final 15 minutes as the liquid reduces.

The sauce is ready when it has visibly thickened and clings to the lamb. If it becomes very thick before the meat is tender, lower the heat and stir carefully.

Timing and doneness

The recipe gives 30 minutes covered and another 15 minutes uncovered after the wine comes to the boil. Allow extra time if your lamb pieces are larger than bite-sized.

Check a piece of lamb before serving: it should be tender when cut. If it is still firm, continue cooking gently and check again.

What to serve with it

Serve the stew hot with crusty bread to catch the thick sauce. Boiled or mashed potatoes, rice or a simple green salad also make suitable accompaniments.

A fresh side helps balance the richness of the lamb and sauce. Spoon the sauce over the meat rather than leaving it behind in the casserole.

Recipe notes & tips

• Ask the butcher to cut the lamb into evenly sized, bite-sized pieces.
• Brown the lamb in batches if needed to avoid overcrowding the casserole.
• Chop the onion, green pepper and garlic finely so they soften into the sauce.
• Stir frequently during the uncovered reduction so the sauce does not catch.
• Taste the sauce before serving and adjust the seasoning if needed.

Variations

• Milder sauce: leave out the cayenne chillies for less heat.
• More heat: crumble in an additional cayenne chilli if you enjoy a hotter stew.
• Red wine: use red wine in place of white for a deeper, more robust sauce.
• Extra vegetables: add sliced red pepper with the green pepper for more pepper flavour.
• Serve with potatoes: offer boiled potatoes alongside to make the meal more substantial.

Common mistakes to avoid

• Crowding the casserole: the lamb may steam instead of brown; cook it in batches.
• Leaving excess flour on the meat: shake it off so the coating does not turn pasty.
• Cooking the vegetables too quickly: keep them at medium heat and stir during the full 10 minutes.
• Skipping the covered simmer: keep the lid on for the stated 30 minutes so the lamb cooks in the sauce.
• Walking away during reduction: stir often for the final 15 minutes to stop the sauce catching.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions