Chilindrón de Carnero

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

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
Stew
Caribbean

Ingredients

Method