Rio jan Lamb Stew

Name: Rio jan Lamb Stew (Caldereta de Cordero a la riojana)
Yield: Serves Four
Cuisine: Spanish
Ingredients: Salt; 1 leek, chopped; 2 tomatoes, skinned, de-seeded and puréed; 1½ tablespoons plain flour; 1 kg (2 lb) shoulder of lamb, boned and cubed; 1 kg (2 lb) shoulder of lamb, boned and cubed; 2 carrots, peeled and chopped; 1 Spanish onion, peeled and finely chopped; 2 tablespoons lemon juice; 3 small artichokes, trimmed and quartered; 250 g (9 oz) potatoes, peeled and diced; 250 g (9 oz) shelled peas; 1 sprig of parsley, chopped; 1 clove garlic, peeled; 4 tablespoons chicken stock or water; 4 tablespoons chicken stock or water; 300 ml (10 fl oz) olive oil

Caldereta de Cordero a la riojana

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This lamb stew is one of the specialities of the itinerant herdsmen and is full of the produce of the fertile Riojan valleys, including tiny, tender artichokes. I recommend drinking a glass or two of a good Rioja Reserva with it.

Ingredients

300 ml (10 fl oz) olive oil
1 kg (2

Europe
Spain

Method

Heat 200 ml (8 fl oz) of oil in a flameproof casserole and fry the meat until browned. Add the onion, carrots and leek, season with salt and fry until golden brown. Stir in the flour and tomatoes. Use a mo