Frito de Cordero Recipe (Spanish lamb stew)

Here’s a recipe for Frito de Cordero, a delicious Spanish lamb stew:


  • 1.5 lbs (700 g) boneless lamb, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tomatoes, peeled and chopped
  • 1/2 cup white wine
  • 1/2 cup chicken or lamb broth
  • 2 bay leaves
  • 1 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped, for garnish


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
  2. Add the minced garlic, diced bell peppers, and chopped tomatoes to the pot. Cook for another 3-4 minutes, until the vegetables are slightly softened.
  3. Add the lamb pieces to the pot and cook, occasionally stirring, until they are browned on all sides.
  4. Add the white wine, chicken or lamb broth, bay leaves, sweet paprika, smoked paprika, ground cumin, and cayenne pepper to the pot. Season with salt and black pepper to taste.
  5. Bring the stew to a simmer, then reduce the heat to low and cover the pot with a lid. Let it simmer gently for 1-1.5 hours or until the lamb is tender and the flavors have melded together.
  6. Once the stew is done, taste and adjust the seasoning if needed. Remove and discard the bay leaves.
  7. Serve the Frito de Cordero hot, garnished with chopped fresh parsley. It pairs well with crusty bread or rice.

Enjoy your delicious Frito de Cordero, a classic Spanish lamb stew.

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