For those in the mood of a hearty meal to warm up your long winter nights, you can't go wrong with the Cuban chillindron de cordero, also known as a traditional recipe of Cuban stewed lamb.
Prep Time: 10 minutes
Cook Time: 1 ½ - 2 hours
Total Time: 2 hours and 10 minutes
Yields: 6 servings
- 2 ½ lbs. Lamb shoulder, cut into 2-inch cubes
- Salt & pepper, to taste
- Juice of 2 limes
- ¼ cup olive oil
- 6 slices of bacon, diced
- 1 bay leaf
- 1 tsp. paprika
- 1 tsp. cumin
- ¼ tsp. oregano
- 4 garlic cloves, minced
- 4 tomatoes, chopped
- 1 green pepper, thinly sliced
- 1 onion, finely chopped
- flour, for dredging
- 1 cup dry white wine
- Marinate lamb with lime juice, salt, pepper and refrigerate for at least two hours
- Over medium fire, heat the olive oil in a deep pan. Pat lamb chunks dry and roll in flour. Brown the lamb on all sides. Set aside in a plate.
- In the same pot, over medium fire, brown the bacon; add onion, green pepper and garlic. Lower fire and cook until tender.
- Stir in the lamb chunks, tomatoes, wine, oregano, cumin, paprika and bay leaf.
- Cover and let simmer until the lamb is tender, about 1½ hours. Remove bay leaf and serve.
Best served with: white rice.