Caldereta de Cordero
This is one of the most classic dishes in which pimentón plays a key role. It can be found in various versions right through central Spain. Depending on the area, you may find it made with red peppers almonds, cumin, and tomatoes: this is the La Vera version, with pimentón as the main flavoring. Once made with mutton, it is now inevitably made with younger lamb. The recipe comes from La Cocina Tradicional de la Vera by Jose V. Serradillo Muñoz.
Prep Time: 35 min.[PT35M]
Cook Time: 1 1/2 hr.[PT1H30M]
4 - 1/2 lb lamb, chopped into braising pieces
4 cloves of garlic, skinned
7 oz lamb's liver
7 oz onion, skinned and chopped
1 bay leaf
1 red bell pepper
1 tsp bittersweet pimentón
2 cups wine
5 tbsp olive oil
1 tsp plain flour
4 black peppercorns
2 cups chicken, meat, or ham stock
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 the pimentón, immediately stir in the wine, 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, sautéed 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.
From La Cocina Tradicional de la Vera by Jose V. Serradillo Muñoz
PRINT RECIPE | CLOSE