Chilean Lamb Cazuela
Temuco — Mother recipe · en it
A warm and flavorful casserole, typical of the Temuco region in Chile.
📷 FelipeBergmann — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 100 min cottura · 4 porzioni · media
Ingredients
- 500 g of lamb pieces
- 2 onions
- 2 carrots
- 1 zucchini
- 1 liter of meat broth
- 100 g of beans
- 100 g of potatoes
- 100 g of peas
- 2 tablespoons of olive oil
- 2 cloves of garlic
- Salt and pepper to taste
- 1 tablespoon of thyme
Method
- In a pan, sauté the garlic and onions in olive oil until golden.
- Add the lamb pieces and cook for a few minutes.
- In a casserole, mix the meat broth with the beans, carrots, zucchini, and peas.
- Add the lamb pieces and cover with the vegetable mixture.
- Cover and cook on low heat for 1-2 hours, adding salt and pepper to taste.
- Finally, add the potatoes and thyme, stir, and cook for another 30-40 minutes.
- Serve hot.
The story
The lamb cazuela is a culinary tradition that dates back to the Spanish colonization era, when local farmers combined local ingredients with European cooking techniques.
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