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Lamb En Chilindron


Course : Italian
Source:
Serves: 4
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Ingredients:


2 1/2 pounds lamb shoulder

1 cup red wine

1 tablespoon chopped fresh rosemary

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

4 tablespoons extra-virgin olive oil

2 medium spanish onions -- chopped 1/4 inch dice

6 cloves garlic -- thinly sliced

2 medium chiles choriceros -- stemmed, seeded, and cut 1/2 inch wide strips (you may substitute ancho chiles)

4 medium pimentos cut 1/2 inch strips

1 tablespoon paprika fuerte -- (hot paprika from spain)

1 cup chopped fresh tomatoes

1 1/2 cups dry red wine

2 1/2 pounds lamb shoulder

1 cup red wine

1 tablespoon chopped fresh rosemary

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

4 tablespoons extra-virgin olive oil

2 medium spanish onions -- chopped 1/4 inch dice

6 cloves garlic -- thinly sliced

2 medium chiles choriceros -- stemmed, seeded, and cut 1/2 inch wide strips (you may substitute ancho chiles)

4 medium pimentos cut 1/2 inch strips

1 tablespoon paprika fuerte -- (hot paprika from spain)

1 cup chopped fresh tomatoes

1 1/2 cups dry red wine
 

Preparation / Directions:


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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A32)

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