Cazuela de Cordero
A hearty and comforting lamb stew, traditionally made with lamb or mutton, vegetables like potatoes, corn, and squash, and seasoned with herbs. It's a staple in Chilean homes, especially during colder months.
🧂 Ingredients
- 1.5 kg Lamb shoulder or leg(bone-in, cut into large pieces)
- 3 tbsp Olive oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 liters Beef broth
- 1 liter Water
- 4 large Potatoes(peeled and quartered)
- 500 g Butternut squash or pumpkin(peeled, seeded, and cut into chunks)
- 2 ears Corn on the cob(cut into 2-3 pieces each)
- 2 large Carrots(peeled and cut into thick rounds)
- 2 stalks Celery stalks(chopped)
- 1/2 cup Cilantro(fresh, chopped)
- 1/4 cup Parsley(fresh, chopped)
- to taste Salt
- to taste Black pepper
- 2 Bay leaves
👨🍳 Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb pieces on all sides. Remove lamb and set aside.
⏱️ 10-15 minutes - 2
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6-8 minutes - 3
Return the lamb to the pot. Pour in the beef broth and water. Add the bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
⏱️ 1 hour - 4
Add the potatoes, squash, corn, carrots, and celery to the pot. Ensure the vegetables are mostly submerged. If needed, add a little more water or broth.
💡 Tip: Add denser vegetables like potatoes and carrots first. - 5
Cover and continue to simmer for another 30-40 minutes, or until the lamb is tender and the vegetables are cooked through.
⏱️ 30-40 minutes - 6
Stir in the fresh cilantro and parsley just before serving. Adjust seasoning with salt and pepper if necessary.
💡 Tip: Adding fresh herbs at the end preserves their vibrant flavor and color.
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb in batches.
- ✓If you don't have lamb, beef or pork can be substituted, though the flavor will differ.
- ✓Serve hot, with a side of crusty bread for dipping.
🔄 Variations
- Add a can of drained chickpeas for extra protein and texture.
- Include other root vegetables like parsnips or sweet potatoes.
- For a spicier kick, add a pinch of red pepper flakes.