* Exported from MasterCook *

LAMB WITH PEPPERS AND TOMATOES - (CORDERO A LA CHILINDRON)

Recipe By :Barbara Norman
Serving Size : 6 Preparation Time :1:00
Categories : 5-10G Low Carb Meat Lamb
Regional Spanish Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb boned lamb -- 1kg shoulder
-- or leg)
1 lg onion -- chopped fine
2 lg garlic clove -- whole
8 oz canned tomatoes -- (1 can)
6 lg red peppers
(or a 14 oz can of pimientos)
3 oz cured ham -- cut in short strips
2 tbsp olive oil
salt and pepper -- to taste

If you use fresh peppers, put them to roast in a 350F oven. They should be tender in approximately 45 minutes (which is about when you will need them).

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.

When meat is browned, add ham cut in short strips and onion, chopped fine. 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.

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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Per Serving (excluding unknown items): 424 Calories; 31g Fat (66.6% calories from fat); 24g Protein; 12g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 313mg Sodium. Exchanges: 3 Lean Meat; 2 Vegetable; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 3831 0 0 0 0 0 0 0 0 0