Lamb stew

Name: Lamb stew (Caldereta de cordero)
Cuisine: Spanish
Ingredients: seasoned flour for coating; 1 large onion, coarsely chopped; 700 g (1 lb 9 oz) lamb, ½ leg and ½ shoulder, cut into chunks; 700 g (1 lb 9 oz) lamb, ½ leg and ½ shoulder, cut into chunks; 2 tbsp olive oil; 700 g (1 lb 9 oz) lamb, ½ leg and ½ shoulder, cut into chunks; 1 tsp fresh rosemary; 1 tsp fresh thyme; 1½ tsp hot smoked Spanish paprika (pimentón de la Vera); 1½ tsp hot smoked Spanish paprika (pimentón de la Vera); ½ red chilli pepper, seeded and chopped; 4 cloves garlic, chopped; 1 red and 1 green pepper, seeded and coarsely chopped; 1 red and 1 green pepper, seeded and coarsely chopped; salt and pepper to taste; salt and pepper to taste; 400 ml (14 fl oz) dry white wine; 1 bay leaf

Caldereta de cordero

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This dish reflects the fact that lamb is still king in many parts of northern Spain. The stew could easily be served as a main dish if the quantity were increased and potatoes served alongside it. Note the mixture of lamb cuts adds to the flavour and texture.

Ingredients

2 tbsp olive oil
700 g (1 lb 9

Europe
Spain
Madrid
Stew
Main course

Method

Heat the olive oil in a casserole. Dip the lamb chunks in flour, then brown them on all sides in the hot olive oil. Remove the lamb with a slotted spoon.
Put the onion, peppers, garlic and chilli in the casserole and cook in the same oil until tender.
Stir in the paprika, then add the lamb, herbs and white wine. Season and bring to the boil. Immediate