Lamb shoulders or as they call them here, Chuletas Paletilla de Cordero, were on sale and because this part of the lamb is particularly small— or at least the pieces I got, I decided to make a recipe that would be sweet and tangy.
One of the special ingredients being used in this recipe is the flesh of the concentrated Choricero pepper. Now that it is winter, the mini-barbecue has been put away but I still miss the smoky flavor that comes from it. Choricero peppers are the perfect ingredients for meat stews and this brand by La Legua adds a bit of smokiness to everything.
If this Choricero pepper concentrate is not easy to find, you can substitute for two teaspoons of tomato paste but it will not have the same affect, maybe even be a little more acidic so I would recommend less tomato paste.
This dish is quick and easy, takes no more than 20 minutes to make and because it is still pumpkin season, I even plate it on top of curried pumpkin. That recipe will be coming soon.
| Prep Time | Cook Time | Total Time |
| 5-7 MINUTES | 15 MINUTES | 22 MINUTES |
Ingredients:
1 kilo lamb
1 tablespoon concentrated tamarind sauce
1 tablespoon Choricero peppers concentrated
2 tablespoons of brown sugar
1 tablespoon white sugar
1 onion
½ cup beef broth
4 cloves of garlic unpeeled
3 twigs of thyme
2 teaspoons of salt
1 teaspoon of black pepper
3 tablespoons of olive oil
Instructions:
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Turn the oven to low heat to keep your lamb warm. In a medium size bowl, put in the lamb and massage in one tablespoon of olive oil, salt, and black pepper and set aside. Then slice the onion into crescent shapes and set aside.
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In a large pan, add 3 tablespoons of olive oil and one tablespoon of white sugar. Heat the pan on medium high until the sugar starts to melt.
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Upon seeing first signs of the sugar browning, add the lamb, garlic and thyme. Start to cook the lamb for the next 10 minutes or until the lamb starts to brown on both sides.
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Once the pinkness of the flesh starts to disappear, put the lamb back in the same bowl and now add the sliced onion to the already heated pan. Sauté the onion until glossy and almost transparent.
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Add the concentrated Choricero pepper (or tomato paste substitute) and tamarind, continuing to stir the onions. Once mixed, add the beef broth and stir until the sauce starts to thicken.
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When the sauce thickens to a glaze, put back the cooked lamb and stir for another five to seven minutes then turn off the stove. At this point, you can put the lamb in an oven dish and cover it. Leave it in the warmed oven for ten minutes for juicier results!
Once you are ready to eat, you serve it on top of a starch ingredient like I did here with the pumpkin and broccoli, or eat it alone. Either way you will enjoy this savoury dish with so little time to make! Let me know what you eat your lamb with in the comments below!
