Lamb Stew

Name: Lamb Stew
Prep time: 20 min
Cook time: 180 min
Yield: 4 to 6 servings
Cuisine: Spanish Menu
Ingredients: Lamb — 1 kg; Cumin — 1 tsp; Black Pepper — 1 tsp; Salt — To taste; Flour — To coat; Light Olive Oil — To sear; Carrots — 2; Red Peppers — 3; Spanish Onion — 1; Tomatoes — 3; Garlic — 4 cloves; Fresh Thyme — To taste; Bay Leaves — 2; Smoked Paprika — 1 tsp; White Wine — 150 ml; Water — To cover; New Potatoes — 500 g; Extra Virgin Olive Oil — To drizzle

This traditional, rustic cordero al chilindrón is a soul-warming lamb stew slow-cooked with vibrant red peppers until tender. Featuring a rich, flour-thickened sauce infused with aromatic garlic, thyme, and smoky paprika, this old-fashioned recipe offers a deeply flavourful and hearty meal that is perfect for family gatherings when served alongside golden roasted new potatoes.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 180 minutes

Servings: 4 to 6

Notes:

Coating the lamb generously in flour before searing is essential; this not only helps create a beautiful golden crust but also acts as the primary thickening agent for the rich, flavourful sauce during the slow-cooking process.

The stew is designed to be slow-cooked in the oven at 160°C for three hours, which allows the lamb to become exceptionally tender and ensures the complex flavours of the peppers, carrots, and aromatics meld perfectly.

If you find the stew is becoming too thick or the liquid is reducing too quickly during the cooking process, you can adjust the amount of water used depending on the heat of your oven and the size of your pot.

For an ideal accompaniment, roast your new potatoes in a separate tray with fresh thyme, garlic cloves, extra virgin olive oil, and a splash of water to prevent them from drying out while achieving a crisp, golden finish.

Season and Coat
Toss the lamb pieces with cumin, black pepper, and salt, then dredge them thoroughly in flour, ensuring each piece is fully coated.

Sear
Heat a light olive oil in a heavy-based pot or cast-iron pan over high heat and sear the lamb in batches for 4 minutes per side until browned, then remove and set aside.

Sauté Aromatics
Add the sliced red peppers and onions to the same pot and cook slowly for 10 minutes, then add the carrots, thyme, bay leaves, and garlic, cooking for another 5 minutes until browned.

Simmer Sauce
Stir in the smoked paprika, followed by the tomatoes, cooking for 3 minutes until reduced, then return the lamb to the pot and deglaze with white wine.

Slow Cook
Pour in the water, bring to a boil, then transfer to the oven at 160°C and cook for 3 hours until the meat is tender and the sauce is rich.

Roast Potatoes
While the stew cooks, roast new potatoes with thyme, garlic, olive oil, and a splash of water in a separate tray until golden and tender, then serve alongside the stew.