Lamb In Chilindrón
The lamb in chilindrón (sometimes lamb chilindrón) is one of the typical dishes of the cuisine of Navarra, Aragon, La Rioja (Spain), La Rioja, and some parts of the Basque Country (autonomous community), Basque County (where it is called ''Txilidron''). It is a stew in tomato sauce and vegetables that has lamb meat in pieces. Although nowadays it can be enjoyed throughout the year, its consumption in a traditional way was linked to Spring (season), Spring, and above all, to festive days and Pilgrimage, pilgrimages. Features The main Odor, aroma that this dish provides comes from the use of Capsicum, peppers and choricero peppers. Depending on the recipe, usually one uses the leg of the Lamb and mutton, lamb for the meat. The preparation with chilindrón raises among the experts a debate about whether or not to add tomato sauce. Its use is ideal in the preparation of the lamb. Some authors also extend their use to chicken. Be that as it may, it is a stew made with tomatoes, pep ...
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