Lamb Chilindrón
Lamb provides complete protein and iron, while tomatoes, peppers, and herbs add fiber and plant antioxidants. Slow braising makes the meat tender and the sauce thick and aromatic.
Cut the lamb (1000 g) into small pieces. Remove the seeds from the bell pepper (300 g) and chili pepper (10 g), slice them, chop the tomato (500 g), slice the onion (150 g) into half-moons, and finely chop the garlic (10 g), celery (20 g), and parsley (20 g).
Heat the olive oil (60 g) in a heavy pot. Season the lamb with black pepper (2 g) and brown it, then transfer it to a plate.
In the same pot, sauté the onion and garlic. Add the tomato, bell pepper, and chili pepper, and cook for several minutes.
Return the lamb, cover, and simmer over low heat for 1–1.5 hours until tender. Season with table salt (8 g) and add the celery and parsley before serving.
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