Ropa Vieja de Cordero con Arroz Moro
A flavorful twist on the classic Ropa Vieja, this version features tender shredded lamb stewed in a rich tomato-based sauce with peppers and onions, served alongside Arroz Moro (rice and beans cooked together).
🧂 Ingredients
- 1.5 kg Lamb shoulder(bone-in, cut into large chunks)
- 3 tbsp Olive oil
- 2 large Yellow onions(thinly sliced)
- 2 large Green bell peppers(seeded and thinly sliced)
- 1 large Red bell peppers(seeded and thinly sliced)
- 6 cloves Garlic(minced)
- 3 tbsp Tomato paste
- 1 can (28 oz) Crushed tomatoes
- 1 cup Dry white wine
- 2 cups Beef broth
- 2 Bay leaves
- 1 tsp Cumin
- 1 tsp Oregano
- 0.5 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- 2 cups Rice(long-grain white rice)
- 1 can (15 oz) Black beans(rinsed and drained)
- 4 cups Water(for rice)
- 0.25 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb chunks dry and season generously with salt and pepper.
💡 Tip: Drying the meat ensures a better sear. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until browned on all sides. Remove lamb and set aside.
- 3
Add sliced onions and bell peppers to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Add minced garlic and cook until fragrant, about 1 minute.
- 5
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.
- 6
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer and reduce by half.
- 7
Return the lamb to the pot. Add crushed tomatoes, beef broth, bay leaves, cumin, oregano, and smoked paprika. Season with salt and pepper.
💡 Tip: Ensure the liquid mostly covers the lamb. - 8
Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the lamb is very tender and easily shreds.
💡 Tip: Check liquid levels periodically and add more broth or water if needed. - 9
Once the lamb is tender, remove it from the pot. Shred the meat using two forks, discarding bones and excess fat. Return the shredded lamb to the sauce.
💡 Tip: Allow the lamb to cool slightly before shredding for easier handling. - 10
While the lamb is cooking, prepare the Arroz Moro. Rinse the rice until the water runs clear. In a separate pot, combine rinsed rice, rinsed black beans, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender.
- 11
Adjust seasoning of the Ropa Vieja sauce if needed. Serve the Ropa Vieja de Cordero over Arroz Moro, garnished with fresh cilantro.
💡 Pro Tips
- ✓Using lamb shoulder provides the best flavor and texture for shredding.
- ✓Don't rush the simmering process; slow cooking is key to tender lamb.
- ✓For a richer flavor in the Arroz Moro, you can use some of the liquid from the Ropa Vieja stew instead of plain water.
🔄 Variations
- Add a pinch of cayenne pepper for a touch of heat.
- Incorporate other vegetables like peas or carrots into the stew.
- Serve with a side of fried plantains (maduros) for a complete Cuban meal.