CALDERETA DE CORDERO A LA LEONESA
Leonese Stewed Lamb
This is a simple dish of stewed lamb that has been made by Leonese shepherds for ages. It's also very tasty and satisfying. It takes its Spanish name from the fact that it was cooked in a caldera, or cauldron, over a fire. As it's so simple, it really lets the flavor of the lamb shine, so the lamb quality is very important. I loved just how tender the lamb was, but I actually enjoyed the bread even better. I used a baguette.
You can use any lamb cut that you want, but I tend to prefer lamb shoulder for any lamb stew as the fat renders and gives you an amazing buttery texture. I de-boned it and cut it in bite-size pieces for ease. Unfortunately, lamb shoulder comes with a lot of bones, so 2 1/2 lbs of it was only enough for two servings - you will need to double the recipe if you want to serve four.
PRINT PDF
Leonese Stewed Lamb
For two servings
Ingredients
- 1 Tbsp olive oil
- 4 garlic cloves, peeled
- 1/2 loaf of bread (8 oz), cubed
- 2 1/2 lbs lamb shoulder chops, cut into chunks
- 1 onion, chopped
- 1 Tbsp Spanish paprika
- 1 bay leaf
- salt to taste
- 1/2 cup red wine
- 1/4 cup Italian parsley, chopped
Directions
Heat the olive oil in a large cauldron or saucepan over medium heat. Add the garlic cloves and bread cubes and saute until golden. Remove and set aside.
Turn the heat under the saucepan to medium-high and add the lamb pieces, browning on all sides. Move the lamb to a side and add the chopped onion. Saute, stirring frequently, until soft. Stir in the paprika, bay leaf and wine. Let the wine evaporate, while you turn the lamb several times. Add 1 cup of water, bring to a boil, cover, turn heat to low, and simmer for 50 minutes.
Add the garlic, bread and the chopped parsley. Continue cooking until the lamb is very tender. Adjust seasoning before serving.
|
Adapted from Rocío Mateos' recipe at La Pitanza Cazurrina
Do you have a comment on this recipe? Please make it here
Leonese Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail
|