| Prep: 20 mins | Cook: 1 hr 45 mins – 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 10g | 20g |
| sugars | fibre | protein | salt |
| 6g | 4g | 25g | 1.5g |
Why I Love Spanish Caldereta de Cordero
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There’s something inexplicably magical about a good Caldereta de Cordero. This Spanish lamb stew captures the warmth and zest of Spanish cuisine, bringing together tender chunks of lamb with a rich sauce of tomatoes, peppers, and aromatic herbs. I first fell in love with this recipe during a trip to Spain, where I experienced firsthand the beautiful simplicity and complexity of Spanish cooking.
Growing up in Nebraska, we often leaned towards hearty, comforting dishes. Caldereta de Cordero shares a similar soul with the traditional Midwestern dishes I hold dear. The use of fresh, vibrant ingredients, and slow, indulgent cooking techniques, resonates deeply with my Midwestern roots.
The Heart of Spanish Cooking
Spanish cuisine is celebrated for its bold flavors and use of fresh, local ingredients. Caldereta de Cordero exemplifies this beautifully. The recipe calls for lamb shoulder or leg, olive oil, bell peppers, tomatoes, and a blend of herbs and spices that create a deeply satisfying and mouthwatering sauce. It’s a dish that brings families together around the dinner table, much like the meals I enjoyed growing up.
This recipe is inspired by renowned Spanish chef Jose Pizarro, whose passion for Spanish flavors is unsurpassed. His methods emphasize the importance of quality ingredients and a dedication to traditional cooking practices. Each bite of this lamb stew transports me back to the rustic kitchens of Spain, where the aroma of simmering stew fills the air with an inviting warmth.
Serving Suggestions
If you’re wondering what to pair with Caldereta de Cordero, consider serving it alongside a simple green salad or some crusty bread to soak up the rich sauce. Another great option is a side of roasted vegetables, which complements the rich, hearty flavors of the lamb stew.
For those who enjoy traditional meat stews, this dish is reminiscent of other classic recipes like French Beef Bourguignon or even our beloved American pot roast. Both share the same essence of slow-cooked, tender meat in a savory broth, marrying well with a variety of side dishes.
Whether you’re making this dish for a special occasion or just a comforting family dinner, Caldereta de Cordero is sure to become a favorite in your household. Its robust flavor and heartwarming essence are what make this Spanish lamb stew so irresistible, and it’s why I love this recipe.
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What You’ll Need
- 2.5 lbs of lamb shoulder or leg, cut into chunks
- 1/4 cup of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 ripe tomatoes, peeled and chopped
- 2 large potatoes, peeled and cubed
- 1/2 cup of dry white wine
- 1 cup of lamb or beef broth
- 2 bay leaves
- 1 tsp of paprika
- 1/2 tsp of dried thyme
- 1/2 tsp of dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
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Method
Step One
Heat the olive oil in a large pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set it aside.
Step Two
In the same pot, add the onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.
Step Three
Add the red and green bell peppers to the pot. Cook for about 5 minutes until they start to soften.
Step Four
Return the lamb to the pot. Add the chopped tomatoes and cook for another 5 minutes until the tomatoes begin to break down.
Step Five
Stir in the white wine, making sure to scrape up any browned bits from the bottom of the pot. Cook for a few minutes until the wine is reduced by half.
Step Six
Add the lamb or beef broth, bay leaves, paprika, thyme, rosemary, salt, and pepper. Stir well to combine.
Step Seven
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes.
Step Eight
Add the cubed potatoes to the pot. Cover and simmer for another 30 minutes, or until the lamb and potatoes are tender.
Step Nine
Remove the bay leaves. Adjust the seasoning with more salt and pepper if needed.
Step Ten
Serve the Caldereta de Cordero hot, garnished with fresh chopped parsley. Enjoy!
