Macun de Cordero (Lamb Macun)

Ingredients

In the original Turkish macun, the dish typically consists of lamb or beef cooked with a variety of spices, herbs, and tomato paste. However, in this adaptation to Extremaduran cuisine, we incorporate the distinct flavors of the region. Extremaduran cuisine is known for its use of paprika, olive oil, and local herbs. These ingredients add a smoky and earthy undertone to the dish, enhancing the overall flavor profile and creating a unique fusion of Turkish and Extremaduran culinary traditions. We alse have the original recipe for Macun, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons sweet paprika 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the olive oil, minced garlic, chopped onion, sweet paprika, smoked paprika, cumin, dried oregano, dried thyme, bay leaf, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the lamb pieces to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a large skillet or Dutch oven over medium heat. Add the marinated lamb and cook until browned on all sides.
4. 4.
   Add the sliced bell peppers and diced tomatoes to the skillet. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the dish before serving.
7. 7.
   Garnish with fresh parsley and serve hot with crusty bread or rice.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before marinating.
• Sweet and smoked paprika — Use high-quality paprika for the best flavor. Adjust the amount according to your preference for spiciness.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• For an extra smoky flavor, you can grill the lamb pieces before adding them to the skillet.
• Serve the Macun de Cordero with a side of roasted potatoes or a fresh salad for a complete meal.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the marinade.
• Make sure to simmer the dish on low heat to allow the flavors to develop fully.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Macun de Cordero hot, garnished with fresh parsley. Accompany it with crusty bread or steamed rice to soak up the flavorful sauce.

Presentation advice

Present the Macun de Cordero in a deep serving dish, allowing the vibrant colors of the bell peppers and tomatoes to shine through. Sprinkle some fresh parsley on top for an added touch of freshness.