Txilindron de Cordero (Lamb Stew)

Karry Hosford

For this classic popular dish, there are as many recipes as there are Basque cooks. The peppers traditionally used, pimiento choricero, are longish red peppers, which are roasted for a smoky taste. Piquillo peppers are a good substitute and are available canned or in jars in most supermarkets. In a pinch, roasted red peppers and a dash of red pepper flakes will give the appropriate flavor.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 486
  • Calories from fat: 42%
  • Fat: 22.8g
  • Saturated fat: 8.7g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 45.5g
  • Carbohydrate: 15.5g
  • Fiber: 1.8g
  • Cholesterol: 159mg
  • Iron: 4mg
  • Sodium: 673mg
  • Calcium: 68mg


  • 3 pounds lamb shoulder, trimmed
  • 1 teaspoon salt
  • Cooking spray
  • 4 cups vertically sliced onion
  • 1 tablespoon all-purpose flour
  • 1 cup dry white wine
  • 6 garlic cloves, thinly sliced
  • 1 cup sliced bottled piquillo or sliced bottled roasted red bell peppers


  1. Sprinkle lamb with salt. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add half of lamb, browning on all sides, and remove lamb from pan. Repeat procedure with remaining lamb.
  2. Add onion to pan; sauté 4 minutes or until lightly browned. Stir in flour. Add lamb, wine, and garlic, stirring to combine. Cover, reduce heat, and cook 1 hour or until lamb is tender, stirring occasionally. Stir in the peppers; cover and cook 15 minutes or until lamb is tender, stirring occasionally.
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