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

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

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of