Extremaduran Lamb Stew (Caldereta de Cordero)
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Ingredients
- 700 g diced lamb shoulder
- 1 red pepper, sliced
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 1 bay leaves
- 150 ml white wine
- 400 ml lamb stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 515 kcal
- Protein
- 31.9 g
- Carbohydrate
- 8.6 g
- of which sugars
- 5.5 g
- Fat
- 37.1 g
- of which saturates
- 15.5 g
- Fibre
- 2.1 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and brown the lamb well on all sides, about 8 minutes. Add the onion, garlic and red pepper and cook for 7 minutes.
- 2
Pour in the white wine and let it bubble for 2 minutes, then stir in the tomatoes, bay leaf and lamb stock.
- 3
Cover and simmer gently for 1 hour to 1 hour 15 minutes, stirring occasionally, until the lamb is very tender.
- 4
Lift out the bay leaf, check the lamb has no pink remaining, season to taste and serve.
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