Lamb - Cordero al Chilindron
This is a dish I came across in Spain Quixotic Donkeys years ago..it is a dish from Aragon originally and a chilindron is a type of low sided earthenware cooking pot..apparently. Cordero is – of course – lamb. Look, anyway, the point is – this is a seriously fine dish – peasanty, satisfying and perfect for friends to gather round with hunks of bread, glasses of wine and rich conversation.
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Ingredients
- 1kg of lamb shoulder or leg cut into even size chunks
- 5 cloves of garlic peeled and chopped
- Olive oil
- 100 gm of serrano or parma ham – preferably cut in one thick slice then chopped
- 2 carrots peeled and sliced thinly
- 4 plum tomatoes quartered
- 1 red pepper chopped
- Flat leaf parsley
- 100 ml – maybe more – dry white wine
- 250 gm fresh peas – though tinned will do if you must!
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Ok...pop the lamb chunks into a dish and mix well with the garlic – leave for an hour.
Step 2
Heat a tbsp of oil in a sauté pan. Pan fry the ham for about 30 seconds, then transfer to a casserole dish that has a tight fitting lid – you will be cooking on the hob – not in the oven. I use one of my stainless steel dutch ovens. Fry the lamb chunks next in same oil until browned – add to casserole. Sauté the carrots, then the peppers for about 5 minutes each and add to the dish. Then the tomatoes – til just starting to soften and colour. If need be add more oil at any point.
Step 3
Now add the wine and chopped parsley to the pan and let it bubble for a second or two, then add to casserole with any scrapings.
Step 4
Mix it all together. There should be about an inch or so of wine – if not add a dash more and top up your glass at the same time – cook’s perks!
Step 5
Put on the lid – I add a layer of foil first just too make a really tight seal. Turn heat up high under the pot and cook on high for 20 minutes – shaking pan vigorously to stop it all sticking. Take a peep after maybe 15 minutes and if necessary add a little more wine and turn heat down a little. But be brave!
Step 6
After 20 minutes add the peas. Lid back on and cook for a further 20 minutes. You can now, if you wish, just turn the heat off and move the pot to one side for 5 minutes of you wish – or if you are still chatting!
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