Aragonese-Style Lamb in Chilindrón Sauce

• 1.5kg suckling lamb leg
• 3 red peppers
• 4 ripe tomatoes
• 2 onions
• 4 garlic cloves
• 150ml white wine
• bay leaf, thyme
• olive oil
• salt and pepper

👨‍🍳 Step-by-step instructions

1. 1

   Sear the seasoned lamb pieces in very hot oil.

2. 2

   Sauté the onion and garlic until translucent.

3. 3

   Add the red peppers cut into strips and cook for 10 minutes.

4. 4

   Stir in the peeled and crushed tomatoes. Sauté until the liquid has evaporated.

5. 5

   Add the meat, white wine, and herbs. Simmer covered for 1 hour over low heat.

💡 Chef's tip

The peppers should be thoroughly cooked until they lose their raw texture and blend smoothly into the sauce.

📝 Our take

The Aragonese chilindrón is one of the most honest stews in Spanish cooking. Ternasco lamb from Aragon has a fine fat that doesn't tire you out and meat that falls apart if you give it enough time. Fresh red pepper — not from a jar — makes the difference because its natural sugar caramelizes during cooking. A dish for a long Sunday.

🍷 Wine & food pairing

Garnacha from Campo de Borja or a Cariñena with some ageing. Aragonese wines are the natural pairing for this stew that was born in the same land.

Suggested wine: Campo de Borja Garnacha