Lamb En Chilindron

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Lamb shoulder
1 cup	237ml	Red wine
1 tablespoon	15ml	Chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Extra-virgin olive oil
2		Spanish onions - chopped 1/4" dice
6		Garlic cloves - thinly sliced
2		Chiles choriceros - stemmed, seeded,
		And cut 1/2" wide strips
		(you may substitute ancho chiles)
4		Pimentos - cut 1/2" strips
1 tablespoon	15ml	Paprika fuerte - (hot paprika from spain)
1 cup	62g / 2.2oz	Chopped fresh tomatoes
1 1/2 cups	355ml	Dry red wine

Recipe Instructions

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.

This recipe yields 4 servings as a main course.

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

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