HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Lamb Stew with Pimentos and Chiles
Cordero al Chilindrón

Serves 6

 

Lamb Stew with Pimentos and Chiles Pimientos del piquillo (roasted Spanish peppers) add smoky, mild heat to this favorite Northern dish.

 

1 large onion (about 1 pound)
4 garlic cloves
1/4 pound sliced serrano ham or prosciutto
1 ounce dried ancho or
   pasilla chiles (about 2 large)
3/4 cup drained pimientos del piquillo
   (a 7- to 8-ounce jar) or other whole pimientos
3 pounds boneless lamb shoulder or leg,
   cut into 2-inch pieces
3 tablespoons olive oil
2 cups water
1 cup canned crushed tomatoes
1 cup dry white wine
2 large fresh rosemary sprigs
1 bay leaf
1-1/2 cups fresh or thawed frozen peas (optional)

 

Chop onion, garlic cloves, and ham or prosciutto. Wearing rubber gloves, seed chiles and with kitchen shears cut into 2 by 1/4 inch pieces. Cut pimientos into 1/2 inch wide strips.

Season lamb with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown lamb all over in 2 batches, transferring to a large plate. In fat remaining in kettle cook onion, garlic, and ham or prosciutto over moderate heat, stirring frequently, until onion is softened, about 5 minutes. Add lamb and any juices that have accumulated on plate to onion mixture with chiles, pimientos, and remaining ingredients except peas. Simmer lamb stew, covered, stirring occasionally, until meat is very tender, 1-3/4 to 2 hours. Stew may be made up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.

Simmer stew, uncovered, until sauce is thickened to desired consistency. Stir in peas and salt to taste and simmer until peas are cooked through, about 5 minutes for fresh and 2 minutes for frozen. Discard bay leaf.

 
Buy the Book!  

Best of Gourmet
Featuring the Flavors of Spain
By The Editors of Gourmet
Random House, June 1999
Hardback, $35.00
ISBN: 0-375-50296-3
Recipe Reprinted by permission.

 

The Best of Gourmet

Recipes

 


Cookbook Profile Archive

 

This page created September 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,