Caldereta de Cordero translates to Stew of Lamb, and the lusciousness of this dish reminds us of a rich, thick stew with lots of garlic and vegetables, with the combination of flavors reminding us of Spain’s Moorish past. Prepare this traditional lamb stew in cool weather, served it with home-fried potatoes (recipe below), a combination sure to warm you up!
Serve this hearty, delicious dish with the Viña Carles Priorat – this Spanish Red will be a perfect complement to this hearty dish.
2 lbs lamb meat (see recommendation for cut below)
1 head of garlic
2 tomatoes, chopped into 6-8 pieces each
1 green pepper, seeded and chopped
1 carrot, chopped into small pieces
1 onion, chopped into small pieces
3.5 oz fresh green peas (for a more authentic taste, substitute Spanish-brined green olives)
1 sprig of parsley
2 bay leaves (Laurel)
salt to taste
1 tbsp Spanish olive oil
½ c Pedro Romero Amontillado Dry, Rich Sherry
Salt – pinch
breadcrumbs from 1 medium dinner roll
1 tsp sweet Spanish paprika
1/4 tsp ground cumin
Note for Lamb: Purchase a small leg of lamb with the bone in (bone in weight should be at least 2.5 to 3.0 pounds), then trim the excess fat and cut out the bone. This way, you will have a fairly lean cut of meat and still have a bone to put in the stew for more flavor.
Chop tomatoes, pepper, carrot, onion and parsley.
Cut the lamb into even-sized chunks and place in a large stew pot over medium heat. Add just enough water to cover. Bring to a boil for 5 minutes. Skim fat, etc. off the top of the water.
Separate the head of garlic into cloves and peel all cloves. Add the garlic, tomatoes, pepper, carrot, onion, peas, parsley and bay leaf to the pot. Add olive oil and a pinch of salt. Simmer for about 50 minutes, or until meat is tender.
Just before lamb is ready, place all the sauce ingredients together in a mortar and pestle, food processor or blender. Grind and mix them together. Add about a 1/2 cup of lamb stock from the pot and mix with sauce ingredients in the mortar, processor or blender.
Add sauce ingredients to lamb and cook for an additional 10 minutes on medium-low heat to thicken the liquid. Serve in a large bowl with Papas Fritas.
6-7 potatoes (medium)
Spanish virgin olive oil for frying
salt to taste
2 cloves of garlic, pressed and combined with salt to mix into potatoes
Directions (serves approximately 6)
Peel all the potatoes. Cut each potato in half, lengthwise. Slice each half lengthwise into “French-style” potatoes. Salt the potatoes and toss to season evenly.
Pour oil into a large, open frying pan. Oil should be about 1-inch deep in the pan. Heat the oil on medium-high heat. Place all potatoes in the pan and fry until golden brown.
Remove the potatoes with a slotted spatula and allow to drain before serving.
*Optional alternative to frying: use a preheated oven at 450 degrees. Lay Papas Fritas on non-stick baking sheet and crisp up in oven for 5 minutes. Lightly sprinkle with sweet Spanish Paprika for more flavor.
Serve immediately with the Caldereta de Cordero.
Wine Pairing – Viña Carles Priorat