Lamb with Peppers and Tomatoes (Cordero a la Chilindron)
Author: Barbara Norman
  • 2 pounds boned lamb (cut from shoulder or leg)
  • 1 large onion; chopped fine
  • 2 large cloves garlic; whole
  • 8 ounces canned tomatoes (1 can)
  • 6 large red peppers (or a 14 ounce can of pimientos)
  • 3 ounces cured ham; cut in short strips
  • 2 Tablespoons olive oil
  • salt and pepper, to taste
  1. If you use fresh peppers, put them to roast in a 350 degree oven. They should be tender in approximately 45 minutes (which is about when you will need them).
  2. Cut lamb in bite-size pieces and fry in hot olive oil with peeled whole garlic cloves in a casserole. Sprinkle lamb with salt and pepper while frying.
  3. When meat is browned, add ham cut in short strips and onion, chopped fine.
  4. When onion is tender, add tomatoes and roasted, seeded peppers (or canned pimiento) cut in strips. Continue frying slowly until lamb is tender. The time will vary according to the tenderness of the meat: allow 40 to 60 minutes. Add a little water if the meat sticks to the pan, but bear in mind that this is more of a fried dish than a stew and should not be liquid when finished.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Chicken, rabbit and veal are also made a la Chilindron in Aragon and Navarre, where this method of preparation is very popular. Use young, tender animals, cut in small serving pieces.
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