Lamb With Pepper Sauce (cordero A La Pimenta)
Lamb with Pepper Sauce, or Cordero a la Pimenta, is a traditional dish from Extremaduran cuisine, known for its rich flavors and hearty ingredients.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, sliced
- 1 cup beef broth
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Season the lamb with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Add the lamb and brown on all sides, then remove from the pot and set aside.
- Lower the heat to medium and add the onion, garlic, and bell peppers to the pot. Cook until softened.
- Return the lamb to the pot and add the beef broth and paprika.
- Simmer for 1 hour, or until the lamb is tender and the sauce has thickened.
- Adjust seasoning with salt and pepper if needed.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 10g
- Fat
- 30g
Supplies
Large pot Cooking spoon
Tools
Knife Cutting board
Serving suggestions
Serve the Lamb with Pepper Sauce with a side of roasted potatoes and a green salad.
Tips & tricks
For a spicier version, add a pinch of cayenne pepper to the sauce.
Cost
$20