Thelamb in chilindrón (sometimeslamb chilindrón) is one of the typical dishes of thecuisine ofNavarra,Aragon,La Rioja, and some parts of theBasque County (where it is calledTxilidron).[1] It is astew intomato sauce andvegetables that haslamb meat in pieces. Although nowadays it can be enjoyed throughout the year, its consumption in a traditional way was linked toSpring, and above all, to festive days andpilgrimages.[2]
The mainaroma that this dish provides comes from the use ofpeppers andchoricero peppers. Depending on therecipe, usually one uses the leg of thelamb for the meat. The preparation withchilindrón raises among the experts a debate about whether or not to addtomato sauce.[1] Its use is ideal in the preparation of the lamb.[3] Some authors also extend their use tochicken.[4] Be that as it may, it is a stew made withtomatoes, peppers, andonions. It is usually accompanied withpotatoes and served very hot in aclay pot. The Navarre recipe suggests, as raw material, the use of lamb leg, but without skirt and establishes the differentiation with the way of doing in Aragon, where the red or green pepper and tomato are used, and whose version would be known in Navarre as "lamb in fritada". In addition to lamb, dried peppers,olive oil, water,garlic,parsley,lemon peel, andsalt, some local variants addmushrooms,chips, orsnails.[5]
{{cite book}}: CS1 maint: location missing publisher (link){{cite book}}: CS1 maint: location missing publisher (link){{cite book}}: CS1 maint: location missing publisher (link) – in this book, a classic of Spanishgastronomic literature, the recipe is collected