Lamb Caldereta
Extremaduran stew with peppers, paprika and wine that fills the house with aroma. Hearty and perfect for cold days.
- Total
- 110 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- cut-up lamb2.75 lb
- onion1
- green bell pepper1
- red bell pepper1
- garlic clove5
- crushed tomato7 oz
- sweet paprika1 tsp
- white wine0.75 cup
- bay leaf2
- olive oil5 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Season the cut-up lamb with salt and black pepper.
- 2
Heat the olive oil in a clay pot or heavy-bottomed casserole and brown the lamb in batches over high heat. Set aside.
- 3
In the same oil, sweat the chopped onion, green pepper, red pepper and garlic over medium heat for 15 minutes.
- 4
Add the crushed tomatoes and cook 5 minutes. Take the pot off the heat, stir in the sweet paprika quickly so it doesn't burn.
- 5
Return to the heat, add the lamb, white wine and bay leaf and let the alcohol cook off for 5 minutes.
- 6
Add water to almost cover the meat, cover and simmer gently for 1 hour to 1 hour 15 minutes, until the lamb is tender.
- 7
Uncover for the last few minutes to thicken the sauce, adjust the salt and let it rest 10 minutes before serving.
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