Extremaduran Lamb Stew (caldereta Extremeña)
Extremaduran Lamb Stew, also known as Caldereta Extremeña, is a traditional dish from the Extremadura region of Spain. This hearty and flavorful stew is perfect for a cozy family meal or a special gathering with friends.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1 red bell pepper, sliced
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 3 cups beef or vegetable broth
- 1/2 cup dry white wine
- 1 cup peas
- 2 large potatoes, peeled and diced
Instructions
- Season the lamb chunks with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Brown the lamb in batches and set aside.
- Add the onion and garlic to the pot and sauté until softened.
- Stir in the tomatoes, bell pepper, paprika, cumin, oregano, and bay leaf. Cook for a few minutes.
- Return the lamb to the pot and pour in the broth and wine. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, stirring occasionally.
- Add the peas and potatoes, and continue to simmer for another 30 minutes or until the lamb is tender and the potatoes are cooked through.
- Adjust the seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Ladle Serving bowls
Serving suggestions
Serve the Extremaduran Lamb Stew with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
For a richer flavor, you can marinate the lamb in wine and herbs for a few hours before cooking.
Cost
$25