Weekend Recipe | Chilindrón Lamb & Pepper Stew

Warm up this weekend with this comforting Spanish stew, taken from Omar Allibhoy’s new book Spanish Made Simple


1 kg (2 lb 3 oz ) diced lamb

A pinch of ground cumin

200 g plain (all purpose) flour

175 ml olive oil

2 large carrots, cut into thin strips

1 large Spanish onion, cut into thin strips

3 garlic cloves, finely sliced

1 red bell pepper, cut into thin strips

½ green bell pepper, cut into thin strips

A few bay leaves

4 tomatoes, peeled and chopped with a pinch of sugar

1 tsp sweet pimenton (sweet smoked paprika)

200 ml white wine

Salt and freshly ground black pepper

1 sprig of fresh thyme plus extra to garnish

Fried diced potatoes to serve

Season the lamb with the salt, pepper and just a little pinch of ground cumin, then coat with the flour. Heat the olive oil in a shallow frying pan and toss the coated lamb in the pan for about 5 minutes to seal the edges. Remove the lamb, leaving the oil in the pan, and set it aside to rest.

Add the carrot, onion, garlic and peppers to the cooking oil along with the bay leaves and thyme and reduce the heat to medium. Cook for 10 minutes and then add the diced fresh tomatoes with the sugar and cook for a further 5 minutes, until the ingredients are combined to make a tomato paste, or sofrito.

Add the lamb back to the pan with the sweet pimentón, white wine and 1 litre (4 cups + 3 tbsp) water and cook over a low heat for a couple of hours, or until the meat is tender, adding more water if necessary. The result should be a rich, dense and silky sauce. Garnish with fresh thyme and serve with fried diced potatoes.

Spanish Made Simple: Foolproof Spanish Recipes for Every Day by Omar Allibhoy of Tapas Revolution (Quadrille £20) Photography: Martin Poole.

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