Lamb Stew (Chilindrón de carnero)

Lamb stew
by Memories of a Cuban Kitchen
Serves: 6

Notes: Goes great with white rice and sweet plantains


1 In a large nonreactive bowl, sprinkle the lamb chunks liberally with salt, pepper, and lime juice, cover, and refrigerate 2 hours.

2 Drain the lamb (reserving the marinade) and pat it dry, then roll the lamb chunks in the flour. In a large, heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the lamb on all sides, turning it with a slotted spoon, and transfer it to a plate when done.

3 In the same casserole, brown the bacon over medium heat 3 to 4 minutes, then add the onion, bell pepper, and garlic, reduce the heat to low, and cook, stirring, until tender, 5 to 6 minutes. Return the lamb to the casserole, add the reserved marinade, the tomatoes, sherry, oregano, cumin seeds, paprika, and bay leaf, over, and simmer until the lamb is tender, 1 to 1-1/2 hours. Transfer to a serving bowl, discard the bay leaf, stir in the parsley, and serve with Arroz Blanco (Perfect White Rice).


•2 1/2 lbs. Boneless shoulder of lamb, cut into 2-inch cubes

•1 Large onion, thinly sliced

•2 cups - Drained and chopped canned whole or crushed tomatoes; or 6 medium size ripe tomatoes

•1/2 tsp. cummin seeds

•3 tbsp. Finely chopped fresh parsley

•1/2 cup Pure Spanish olive oil

•1 Large green bell pepper, seeded and thinly sliced

•1 cup dry Sherry

•1 tsp. hot paprika

•Juice of 2 limes

•1/2 lb. Tocino (slab bacon) rind removed and cut into 1/4-inch dice

•4 cloves garlic, finely chopped

•1/4 tsp. dried oregano

•1 Bay leaf

•Salt and freshly ground black pepper to taste