Chilindrón de Carnero

Chilindrón de Carnero


Meat of mutton cut into pieces in a delicious sauce? How can we not like it?



  • 1288g Ram
  • 40g Onion
  • 40g Chili
  • 2g Garlic
  • 46g Natural Tomato
  • 38g Tomato Paste
  • 58g Oil
  • 90ml Wine Jerez
  • 2g Cumin
  • 1 Laurel(Bay) leaf
  • 2g Oregano
  • 2g Spicy Paprika
  • 6g Red peppers
  • 6g Green peas
  • 2g Garlic (For the Mojo)
  • 100ml white broth
  • Ground black pepper to taste
  • Salt to taste


Chilindrón de Carnero Preparation

Cut the ram into regular pieces, marinate with the mojo made with the wine, the crushed garlic, the pepper, the salt, the cumin, the oregano and the bay leaf.

Brown the ram in hot oil, add the crushed garlic, the onion, the natural tomato and the cut peppers to the gardener, the tomato paste, the broth and the rest of the mojo.

Cover and place in the oven at moderate temperature for approximately 1 hour.

Serve decorated with strips of pepper and peas.


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Chilindrón de Carnero
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