Chilindrón de Carnero

Name: Chilindrón de Carnero (Lamb Stew)
Yield: Serves 6
Cuisine: Afro cuban
Ingredients: 2 to 2½ pounds boneless lamb or kid shoulder, cut into 2-inch cubes; or 3 to 3½ pounds lamb shanks or kid shanks; 2 to 3 teaspoons brown sugar, or to taste; ¼ cup minced fresh parsley; ½ cup Spanish green olives stuffed with pimiento, sliced; ¼ cup fresh lime juice (from 1 large lime); 1½ to 2 tablespoons minced garlic (3 to 6 cloves); ¾ cup flour; 1 teaspoon ground cumin; ½ cup olive oil; ¼ to ½ teaspoon hot paprika, or to taste; Salt to taste; 1 bay leaf (optional); 1 cup vino seco (Cuban dry cooking wine) or white wine; Freshly ground black pepper to taste (optional); 1 green bell pepper, seeded and diced; 1 to 2 ajis cachucha, seeded and minced; or ½ to 1 red jalapeño, seeded and minced; 1 (15-ounce) can diced tomatoes in juice; ½ teaspoon dried oregano leaves, crumbled; 1 large yellow onion, peeled and thinly sliced

Lamb Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

In the small fishing village of Santa Fe on the outskirts of Havana, the Pacheco family has a simple paladar (a private restaurant) in the garden of their house overlooking the sea. Our friend Susana, who is a great cook herself, and her charming son George took us to this special place.

The menu depends on what fish was freshly caught that morning and what meats, raised by the family and neighbors, are available. All of the dishes are prepared with vegetables and herbs gathe

Ingredients

Americas
Cuba
Havana
Caribbean

Ingredients

Method