Lamb with chilindrón a la navarra
If you have never tried this recipe for lamb with chilindrón a la Navarra, you are missing one of the great dishes of our gastronomy. The sauce with which it is made can vary depending on the area in which this stew is prepared, although it always has lamb, onion, garlic, wine and meat or pulp of chorizo peppers.
It seems that the name of this plate comes from a card or card game in which the combination of jack, horse and king is called chilindrón, being that the perfect move. Well, here the term chilindrón is applied to this stew due to the excellent combination of ingredients it contains.
IngredientsFor 6 people
- Pieces of lamb meat 1.5 kg
- Chorizo pepper pulp 2 tablespoons
- Onion 1
- Garlic clove 6
- White wine 250 ml
- Water 300 ml
How to make lamb with chilindrón a la navarraDifficulty: easy
- Total time
We start by dipping the chorizo peppers in a liter of water to hydrate them. After an hour, we remove them and scrape the skin to remove the meat or pulp. We will need 2 tablespoons approximately.We can also use canned choricero pulp that we find in any supermarket.
Fry the floured pieces of lamb until golden brown. Once they have a good color, we remove them from the saucepan and reserve them. We chop a tomato, a green pepper, two onions and eight garlic cloves. In the same saucepan where we made the lamb, brown the garlic cloves with the onion and when they are poached, add the pulp of the choriceros, the tomato and the wine, leaving to cook for 15 minutes or so.
Then we incorporate the lamb meat that we had reserved, and a little water, allowing everything to simmer for another 30 or 40 minutes until the sauce is well locked and the meat is very tender. We test and rectify salt where appropriate.
We fry some potatoes for garnish that, once browned, we also add to the stew in its last cooking phase, so that all the flavors are integrated. We serve very hot, with plenty of bread to spread on the sauce.