Recipe of the Week: Chilindron de Cordero or Stewed Lamb

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



  1. Marinate lamb with lime juice, salt, pepper and refrigerate for at least two hours
  2. 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.
  3. In the same pot, over medium fire, brown the bacon; add onion, green pepper and garlic. Lower fire and cook until tender.
  4. Stir in the lamb chunks, tomatoes, wine, oregano, cumin, paprika and bay leaf.
  5. Cover and let simmer until the lamb is tender, about 1½ hours. Remove bay leaf and serve.


Best served with: white rice.