Ropa Vieja
Pulled lamb meat cooked with vegetables and spices, Ropa Vieja is served with rice and processed cheese.
Ropa Vieja Recipe by Chef Ranveer Brar

- 4

Cooking Time

-40 Mins


- Expert

Preparation Time

- 20 Mins


  • 300 gms Boneless Lamb
  • 1 tbsp Vegetable Oil
  • 1 tsp chopped Garlic
  • 2 Onion
  • 2 Tomatoes
  • 2 Bay Leaves
  • 1 tsp Black Pepper Corn
  • 2 cups Water
  • 1 Bell Pepper
  • 25 gms Green Peas
  • 1 stick Celery
  • 2 tbsp Sherry Or Wine
  • 2 tbsp Processed Cheese
  • For Serving Steamed Rice.


  1. 1

    Heat oil and sauté chopped garlic, diced onion, diced tomato, lamb, bay leaf, black pepper corn and salt.
  2. 2

    Partially cover the meat with water, cover the pan and cook.
  3. 3

    Remove the meat from pan and shred the meat.
  4. 4

    Lightly mash the onions and tomatoes in the pan.
  5. 5

    In another pan warm oil, add sliced onion, bell peppers, finely diced tomatoes, green peas and sauté.
  6. 6

    Add onion and tomato paste from other pan, chopped celery, Sherry, shredded lamb and cook.
  7. 7

    For serving add Cheese in the platter, pour hot rice over it followed by Ropa Vieja.
  8. 8

    Garnish Ropa Vieja Lime wedge.
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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

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