Lamb Stew With Chiles: Chilindron
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
50
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Lamb (piece shoulder)1 cup
Onion (1/4-inch dice)4 cloves
Garlic (minced)280 g
Whole Tomatoes (can)1 cup
White Wine (dry)Directions:
1
Soak dried chiles in hot water for 5 minutes
2
In a large saucepot heat oil and brown lamb on all sides
3
Remove from pan
4
Add onions and garlic and ham and saute until soft
5
Add rehydrated and del pequillo chiles and deglaze with all 3 wines
6
Bring to a boil, and then simmer until reduced by half
7
Add lamb back in with tomatoes, bay leaf and rosemary
8
Simmer for 3 hours