Lamb Txilindron Basque Lamb Stew

"Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 10mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
  • Add pepper flakes and cook until they release their aroma.
  • Add lamb pieces, wine and pan drippings.
  • Reduce heat to medium-low. Simmer for 45 minutes.
  • Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I left the cover off for most of the cooking, because the stew was otherwise a little thin. But what delicious flavors! The red peppers really permeated the dish. The vegetables all became very soft, so if you like a little body in your stew veggies, you might want to add a few more toward the end of cooking. We served these with buttered noodles. They would also be good with potatoes or rice. Thanks for posting!
     
Advertisement

RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes