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Receta "Chilindron" Spring Lamb With Espelette Pepper (Basque Cuisine)
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Ingredientes
- 3 ½ lb (1.5 kg) spring lamb cut into medium-sized pcs
- 5 mild Espelette peppers soaked in hot water for 2 hr
- 3 minced garlic cloves
- 1 large onion, thinly sliced
- 10 tbsp tomato sauce
- 1 dash extra virgin olive oil
- Salt
- Freshly grnd black pepper
Direcciones
- Soak the fresh, mild Espelette peppers in hot water for 2 hrs
- Put the lamb pcs in a large bowl
- Salt the lamb, then mix well
- Brown the lamb pcs with a dash of extra virgin olive oil in a large casserole for 5 to 7 min over high heat
- Then, set the lamb aside on a plate
- Remove the excess oil and grease from the casserole and brown the minced garlic and onion
- Stir the mix well and regularly, and allow to cook over low heat for 15 min; salt lightly
- After 15 min, add in the lamb pcs (along with the juices) back into the casserole
- Mix well, then add in the tomato sauce, the pulp, the Espelette peppers as well as a little of the pepper marinade
- Cover the casserole and allow the ingredients to simmer over low heat for one hour
- Watch over the casserole during cooking and, if necessary, add in some pepper marinade so which the lamb pcs stay submerged
- After 1 hour of cooking, check to see if the lamb pcs are tender; if not, continue cooking. Adjust seasoning as necessary with salt and pepper
- Bring the casserole straight to the table, accompanied by steamed potatoes lightly sprinkled with parsley, or possibly good-old homemade mashed potatoes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 28 | |
| Calories from Fat 3 | 11% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 184mg | 5% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.08g | 2% |
| Protein 1.0g | 2% |
