Cazuela De Cordero (chilean-style Lamb Stew)
Cazuela de Cordero is a traditional Chilean-style lamb stew that is hearty, flavorful, and perfect for a comforting meal. This stew is made with tender pieces of lamb, potatoes, corn, pumpkin, and a variety of herbs and spices, creating a rich and satisfying dish that is perfect for a cozy night in.
Ingredients
- 1.5 lbs lamb, cut into chunks
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 carrots, sliced
- 2 potatoes, peeled and diced
- 1 cup diced pumpkin
- 1 cup fresh or frozen corn kernels
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 6 cups beef or vegetable broth
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the onions and garlic. Cook until the onions are soft and translucent.
- Add the tomatoes, carrots, potatoes, pumpkin, and corn to the pot. Stir in the paprika, cumin, and oregano.
- Return the browned lamb to the pot and pour in the broth. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the lamb is tender and the vegetables are cooked through.
- Adjust the seasoning if needed and serve the cazuela de cordero hot, garnished with chopped cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Cooking thermometer Chef's knife Vegetable peeler
Serving suggestions
Serve the cazuela de cordero with a side of rice or crusty bread for a complete and satisfying meal.
Tips & tricks
For an extra kick of flavor, add a sprinkle of chili flakes or a drizzle of hot sauce before serving.
Cost
$25