Lamb in Chilindrón facts for kids
Lamb in chilindrón is a super tasty stew from Spain! It's a famous dish from regions like Aragon, Navarre, La Rioja, and parts of the Basque Country. In the Basque Country, it's sometimes called Txilidron. This dish is made with tender lamb meat cooked in a rich sauce with tomatoes and other vegetables.
Even though you can find lamb in chilindrón all year round now, long ago people mostly ate it in the Spring. It was a special meal for holidays and big celebrations like pilgrimages.
What Makes It Special?
The amazing smell and taste of lamb in chilindrón come from special ingredients. These include different kinds of peppers, especially a type called "choricero peppers."
Chefs usually use meat from the leg of the lamb to make this stew. The main sauce, called "chilindrón," is made with tomatoes, peppers, and onions. Some people debate if tomato sauce should be added, but it's often used and makes the dish even better!
This delicious stew is usually served very hot, often in a traditional clay pot. It's almost always eaten with potatoes on the side. Some recipes, especially from Navarre, suggest using only lamb leg without the skirt part. They also note that in Aragon, red or green peppers and tomatoes are always used.
Sometimes, people add other yummy things to the dish. These can include mushrooms, chips, or even snails!
Fun Facts
- The famous writer Ernest Hemingway loved this dish! He mentioned it as one of his favorite foods when he visited Spain.
See also
