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Lamb stew with peppers and tomatoes (Cordero al chilindrón - Aragon, La Rioja, and Navarre) from The Food of Spain by Claudia Roden

  • garlic
  • onions
  • tomatoes
  • bacon
  • bell peppers
  • dry white wine
  • lamb

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Notes about this recipe

  • TrishaCP on June 14, 2013

    This dish has flavor well beyond the sum of its parts. Truly stunning how few ingredients taste so good. Only rated 4 stars because I needed to cook the lamb one hour longer than the recipe indicated to get it tender. I added my peppers (used jarred piquillo since I had them on hand) about half-way through cooking. Simply cooked polenta was a great accompaniment.

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