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Lamb Stew with Pimentos and Chiles
Cordero al Chilindrón

Serves 6

 

Lamb Stew with Pimentos and Chiles Pimientos del piquillo (roasted Spanish peppers) add smoky, mild heat to this favorite Northern dish.

 

1 large onion (about 1 pound)
4 garlic cloves
1/4 pound sliced serrano ham or prosciutto
1 ounce dried ancho or
   pasilla chiles (about 2 large)
3/4 cup drained pimientos del piquillo
   (a 7- to 8-ounce jar) or other whole pimientos
3 pounds boneless lamb shoulder or leg,
   cut into 2-inch pieces
3 tablespoons olive oil
2 cups water
1 cup canned crushed tomatoes
1 cup dry white wine
2 large fresh rosemary sprigs
1 bay leaf
1-1/2 cups fresh or thawed frozen peas (optional)

 

Chop onion, garlic cloves, and ham or prosciutto. Wearing rubber gloves, seed chiles and with kitchen shears cut into 2 by 1/4 inch pieces. Cut pimientos into 1/2 inch wide strips.

Season lamb with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown lamb all over in 2 batches, transferring to a large plate. In fat remaining in kettle cook onion, garlic, and ham or prosciutto over moderate heat, stirring frequently, until onion is softened, about 5 minutes. Add lamb and any juices that have accumulated on plate to onion mixture with chiles, pimientos, and remaining ingredients except peas. Simmer lamb stew, covered, stirring occasionally, until meat is very tender, 1-3/4 to 2 hours. Stew may be made up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.

Simmer stew, uncovered, until sauce is thickened to desired consistency. Stir in peas and salt to taste and simmer until peas are cooked through, about 5 minutes for fresh and 2 minutes for frozen. Discard bay leaf.

 
Buy the Book!  

Best of Gourmet
Featuring the Flavors of Spain
By The Editors of Gourmet
Random House, June 1999
Hardback, $35.00
ISBN: 0-375-50296-3
Recipe Reprinted by permission.

 

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This page created September 1999


 


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