Chilean Magallanes Lamb Cazuela — Homemade Cazuela de Cordero Recipe

Versión en Español

Chilean cazuela de cordero magallanica is a hearty lamb soup from the Magallanes region in which lamb pieces are simmered into a clear broth and cooked with potatoes, carrots, squash, green beans, celery, and bell pepper, finished with a little rice and fresh cilantro. It takes 30 minutes of preparation plus 2 hours of cooking and serves 6 people.

It is an emblematic dish of Magallanes, especially Punta Arenas, where cold weather and excellent local lamb shaped its preparation.

How to Make Magallanes Lamb Cazuela?

This stew combines tender lamb with fresh vegetables into a nourishing, flavorful dish served piping hot with chopped cilantro. The lamb cooks first to build a clean broth, and the vegetables are added in stages according to how long each needs.

Nutritional Information

Each serving of lamb cazuela contains approximately 670 kcal, 38 g of protein, 35 g of total fat (13 g of saturated fat), 95 mg of cholesterol, 52 g of carbohydrates, 5 g of sugars, and 820 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Cazuela de Cordero Recipe

Preparation: 30 minutes
Cooking: 2 hours
Servings: 6 people

Ingredients

• 1 kg (2.2 lb) of lamb, bone in
• 6 medium potatoes
• 2 carrots
• 1/2 squash, in pieces
• 1 cup of green beans
• 1 celery stalk
• 1 bell pepper
• 1 onion
• 2 garlic cloves
• 1 teaspoon of oregano
• 1 teaspoon of aji de color
• 1 sprig of cilantro
• 3 tablespoons of rice (optional)
• Fine salt
• Black pepper

Instructions

1. Rinse the lamb, trim excess fat, and cut it into medium pieces. Peel the potatoes and quarter them. Slice the carrots, cut the squash into large cubes and the green beans into pieces, finely chop the onion and garlic, cut the celery into short lengths, and slice the bell pepper. Place the lamb in a large pot and cover with cold water.

2. Bring to a boil over medium heat, skimming the foam from the surface for a clean, clear broth. Cook for 45 minutes to 1 hour until the meat is tender but still firm. Add the vegetables that take longest first, the potatoes, carrots, and squash, add a pinch of salt, and cook over medium low heat for 20 to 25 minutes.

3. Add the green beans, celery, bell pepper, onion, and garlic. Season with oregano, aji de color, salt, and pepper, and cook for 15 to 20 minutes more, stirring gently so the vegetables do not break. If you like, add the rinsed rice and cook until tender, about 15 minutes.

4. Taste and adjust the seasoning, adding a little hot water if the broth is too concentrated. Turn off the heat and let the cazuela rest for 5 minutes so the flavors come together. Serve hot with a piece of lamb and vegetables in each bowl, topped with chopped fresh cilantro.

Additional Tips

Use bone in cuts

Shoulder or leg pieces with the bone add more flavor to the broth and make the stew more aromatic and nourishing.

Add vegetables in stages

Cooking the lamb first and adding the vegetables according to their cooking time keeps them all tender without falling apart.

Skim the broth

Removing the foam as the lamb comes to a boil is what gives a Magallanes cazuela its clear, clean broth.

Frequently Asked Questions (FAQs)

1. Can I make cazuela in a pressure cooker?

Yes. It greatly reduces the cooking time of the meat, but add the vegetables at the end so they do not overcook.

2. What other vegetables can I add?

Zucchini, corn, cauliflower, or peas all work, depending on the season and what is available.

3. Can lamb cazuela be frozen?

Yes, but it is best to freeze only the broth with the meat and add fresh vegetables when reheating to keep their texture.

4. Which herbs go best with lamb?

Besides cilantro and oregano, thyme, rosemary, and bay leaf all complement lamb very well.

5. Do I have to add rice?

No. The rice is optional and gives the broth body. You can replace it with short pasta or leave the cazuela with vegetables only.

What Is Cazuela?

Cazuela is Chile’s great comfort soup, a clear broth with a large piece of meat, potato, squash, and corn or vegetables in every bowl. It is made with beef, chicken, turkey, pork, or, in the far south, lamb.

History of Lamb Cazuela

Cazuela has its roots in Chilean country cooking, where it was made with whatever each region had on hand. The lamb version is especially popular in the south of Chile and in Patagonia, where lamb is abundant and prized for its flavor.

Did You Know?

Magallanes lamb is raised on the open steppes of Chilean Patagonia, and its reputation for flavor has made it one of the region’s best known products, served roasted, in cazuela, and on the spit.

Recommended

• Chilean Beef Cazuela Recipe
• Chilean Chilota Cazuela Recipe
• Chilean Cordero Arvejado Recipe
• Chilean Patagonian Lamb Ribs Recipe