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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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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