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. Sear the lamb in batches in olive oil and remove it.
2. Sauté the onion, bell pepper and 4 garlic cloves, add the tomatoes and paprika.
3. Deglaze with the wine, return the meat and bay leaves, barely cover with water.
4. Cover and braise gently for 60 minutes.
5. Crush the toasted bread with the remaining garlic (and the liver), stir it in and let it thicken for 10 minutes.