ezRecipe-Zee: Cooking Recipe: How to make Lamb En Chilindron

Lamb En Chilindron

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Date Added:	April 15, 2008
Calories:	864
Serves:	4
Prep. Time:	0:00
Category:	Lamb, Main Dish, Copy Cat / Restaurant

Ingredients:

2 1/2 pounds        lamb shoulder
1     cup           red wine
1     tablespoon    chopped fresh rosemary
                    Salt
                    Freshly-ground black pepper
4     tablespoons   extra-virgin olive oil
2                   Spanish onions
6                   garlic cloves
2                   chiles choriceros
                    and cut 1/2" wide strips
                    = (you may substitute ancho chiles)
4                   pimentos
1     tablespoon    paprika fuerte
                    = (hot paprika from Spain)
1     cup           chopped fresh tomatoes
1 1/2 cups          dry red wine

Directions: one line for each direction. When saved the lines will be numbered.

Cut lamb into 1-inch cubes and place in bowl with red wine and rosemary and toss to coat. Let stand at least six hours, covered and refrigerated.
Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper.
In a 14-inch cazuela, heat oil until smoking. Brown meat well on all sides, 5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis, pimento and paprika and cook until softened, about 10 to 12 minutes. Add tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces and return to boil. Lower heat to simmer for 2 hours. Season with salt and pepper and serve in cazuela.
This recipe yields 4 servings as a main course.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 864

Calories from Fat 72.8%

Total Fat

62g

Cholesterol

161mg

Sodium

239mg

Carbohydrate

13g

Dietary Fiber

Protein

39g

Points 23

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A32) - from the TV FOOD NETWORK