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Spanish Lamb Stew - (Caldereta)


Posted by : unknown

Preparation time : 30 Min

Cooking time : 1 Hrs 30 Min

Level of difficulty : Low

Spanish Lamb Stew - (Caldereta)


8 servings

  • 2Kg (4'5 lb)lamb, chopped into braising pieces
  • Salt
  • 1/2 cup olive oil
  • 4 cloves of garlic, skinned
  • 200gr (7oz) lamb's liver
  • 3 big onions, skinned and chopped
  • 1 bay leaf
  • 1 red bell pepper
  • 1 tsp sweet paprika
  • 2 cups water
  • 5 tbsp olive oil
  • 1 tsp plain flour
  • 4 black peppercorns
  • 2 cups chicken or meat stock
  • Fresh parsley


- Salt the pieces of lamb and leave them for 15 minutes.

- In a large flameproof casserole in which the lamb will fit, heat the olive oil gently. Fry the whole garlic cloves, remove and keep on one side.

- Add the whole lamb's liver, fry it and, when golden, remove.Then add the pieces of lamb and fry them, if necessary in batches, stirring until golden-brown and sealed on all sides. Add the chopped onion and the bay leaf.

- Sprinkle the lamb with sweet paprika, immediately stir in the water, and heat gently to reduce it.

- Sprinkle in the flour, tossing well with the meat, add the stock, and cook for 45 minutes.

- Meanwhile, pound the peppercorns, sauted garlic, red pepper, a few drops of olive oil, and the fried lamb's liver to a paste. When the lamb is tender, stir in the paste and leave to cook for a further 10 minutes.

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