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Lamb Chilindron

10min.chef's picture
Ingredients
  Olive oil 3 Tablespoon
  Lamb 1 1⁄2 Pound, cut into cubes
  Paprika 1 Teaspoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Canned pimientos 5 Ounce, drained and chopped
  Bay leaf 1 , crumbled
  Salt 1 1⁄2 Teaspoon
  Canned tomatoes 1 Pound (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Stale bread slices 2
  Olive oil 1 Teaspoon
Directions

1. Heat olive oil in Dutch oven over medium heat,
2. Add lamb cubes and brown well on all sides.
3. Add paprika, onions, garlic and pimiento.
4. Turn heat to low and cook until onions are soft.
5. Add bay leaf, salt, tomatoes and wine.
6. Cover with vac-control valve closed. Cook over low heat about 1 1/2 hours or until meat is tender.
7. Cut stale bread into small cubes.
8. Fry cubes in hot olive oil in skillet until golden brown on all sides. Drain well on absorbent paper.
9. Add bread cubes to stew during last 10 minutes of cooking.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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