Name: Lamb and Pepper Hotpot (Cordero al Chilindrón)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 100 ml/3½ fl oz/generous ⅓ cup dry white wine; 1 kg/2 lb 4 oz lamb shoulder or leg meat, trimmed and cut into bite-sized pieces; Salt and freshly ground black pepper; 2 dried choricero peppers, soaked and diced with their soaking water. You could use ancho or pasillo chillies (chili peppers) or even 1 tbsp sweet paprika; 2 green (bell) peppers, de-seeded and sliced; 2 red (bell) peppers, de-seeded and sliced; 2 onions, diced; 100 g/4 oz jamón Serrano, diced (you could substitute unsmoked bacon); 4 garlic cloves, crushed; 4 ripe tomatoes, peeled and diced or 200 g/7 oz canned chopped tomatoes; 2 tbsp olive oil; 1 tsp hot unsmoked paprika (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

This is a very traditional dish from the inland regions of Rioja, Navarre and Aragón.

Sheep have been reared on the arid plains for centuries and their wool was once a mainstay of the Spanish economy. The countryside was carved up by ancient droving ways, the canadas, which allowed shepherds to pass unhindered from one side of the country to the other. Today you can walk many of the paths and when you spot a flock of dusty sheep crossing the deserted landscape it seems that t