1 kg lamb shoulder – for a rich and tender texture
400 g tomatoes – ripe and juicy, preferably Roma or vine-ripened
200 g bell peppers – a mix of red and green for color and flavor
200 g onions – finely chopped for sweetness
100 ml olive oil – extra virgin preferred for a deep flavor
10 g salt – to enhance the natural flavors
1 teaspoon black pepper – freshly ground for a kick
½ teaspoon cumin – for an earthy undertone
½ teaspoon coriander – to add a subtle citrusy note
How to Make Ropa Vieja?
Begin by slicing the lamb shoulder into manageable pieces and sear them in a pot with olive oil until they are browned on all sides.
Once browned, set the lamb aside to rest.
In the same pot, add the diced onions and julienned bell peppers, sautéing until they become soft and fragrant.
Peel and puree the tomatoes, then add them to the pot, letting the mixture simmer until it thickens into a rich sauce.
Return the lamb to the pot, ensuring it is well-coated with the sauce, and allow it to cook slowly until the meat is tender and infused with the flavors.
Once cooked, shred the lamb into strands, mixing it back into the sauce, and serve warm.Enjoy your meal!
Yorum Yap