Spanish cuisine · Soups & Stews

Caldereta de Cordero

Braised lamb stew from Extremadura – with wine, paprika and garlic.

Ingredients · for 4 servings

• 1 kg lamb shoulder, diced
• 1 onion
• 1 red bell pepper
• 6 garlic cloves
• 2 tomatoes
• 200 ml white wine
• 1 tbsp paprika
• 2 bay leaves
• 1 slice of toasted bread
• 100 g lamb's liver (optional, for thickening)

Instructions

1. Pat the lamb cubes dry, season with salt and sear in olive oil in batches; remove.
2. Dice the onion and pepper and sweat with 4 of the garlic cloves for 5 min; add the diced tomatoes and paprika and simmer for 3 min.
3. Deglaze with white wine and reduce briefly.
4. Return the meat and bay leaves, cover with water and braise covered at gentle heat for about 60 min until the lamb is tender.
5. Pound the toasted bread with the remaining garlic (and optionally the lamb's liver) in a mortar and stir in.
6. Let thicken for another 10 min, season and serve hot.