Caldereta de cordero – Spanish lamb stew with peppers and white wine

Ingredients for 4 portions

• 1.2 kgLamb shoulder, chopped into pieces on the bone
• to tasteSalt
• to tasteBlack pepper
• 5 tbspOlive oil
• 150 gBeef liver, lamb's liver
• 5 clovesGarlic, peeled, whole
• 1Yellow onion, chopped
• 2Bell peppers, red, in pieces
• 2 tspSmoked paprika, sweet
• 2Bay leaves
• 200 mlWhite wine
• ≈ 300 mlWater

On the side

• 8 slicesBread

Method

1. Heat the oil in a wide casserole and fry the garlic cloves and the liver for 2–3 minutes a side, until the liver is cooked through. Lift them out and set aside.
2. Season the lamb with salt and pepper and brown it in the same oil in batches over a high heat, until well coloured all over.
3. Return all the lamb to the pot, add the onion and peppers and cook over a medium heat for about 10 minutes, until soft.
4. Take the pot off the heat, sprinkle in the paprika and stir quickly so it doesn't burn. Pour in the wine and let it bubble for 2 minutes, then add the water and bay leaves.
5. Cover and simmer gently for about 1 hour, until the lamb is almost tender.
6. Meanwhile, pound the liver and garlic to a paste in a mortar and loosen it with a ladle of broth from the pot.
7. Stir the liver paste into the stew and simmer uncovered for 15 minutes, until the meat is tender and the sauce has thickened. Check the seasoning.
8. Serve the stew hot, with bread to mop up the sauce.

More recipes

• Roast lamb shoulder with potatoes2 h · ≈ €8.35/port.
• Lamb chops with chips40 min · ≈ €6.05/port.
• Roast Aragonese lamb (ternasco) with poor man's potatoes1 h 50 · ≈ €9.40/port.
• Green salad10 min · ≈ €0.50/port.