Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Brown 1.5 kilograms of diced lamb shoulder in 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat for 5-7 minutes until seared on all sides.

2. 2

   Add 1 large chopped onion, 3 minced cloves of garlic, and 2 diced carrots to the pot, cooking for approximately 8 minutes until the vegetables soften.

3. 3

   Stir in 2 teaspoons of sumac, 1 teaspoon of smoked paprika, and 0.5 teaspoon of ground cumin, cooking for 1 minute more until the spices are fragrant.

4. 4

   Pour in 400 grams of canned crushed tomatoes, the zest of 1 orange, the juice of 1 orange, and 750 milliliters of chicken broth, then season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1.5 hours.

6. 6

   Add 500 grams of cubed potatoes to the stew and continue to simmer, covered, for another 30-40 minutes until the lamb is very tender and the potatoes are cooked through.

7. 7

   Taste the Cordero Estofado and adjust seasoning if necessary, then sprinkle with 2 tablespoons of fresh chopped parsley before serving.