|Nutritional Guidelines (per serving)|
Although Caldereta de Cordero is officially called a casserole, this lamb dish reminds us more of a rich, thick lamb stew with lots of garlic and some vegetables. The combination of flavors reminds us of Spain's Moorish past. Prepare this lamb casserole in cold weather and serve it with home-fried potatoes.
- 2 pounds lamb meat
- 1 head of garlic
- 2 tomatoes (chopped into 6 to 8 pieces each)
- 1 green pepper (seeded and chopped)
- 1 carrot (chopped into small pieces)
- 1 onion (chopped into small pieces)
- 1 sprig of parsley
- 1 bay leaf (Laurel)
- Salt to taste
- 1 tablespoon Spanish olive oil
- For the Sauce:
- 5 peppercorns
- Breadcrumbs from 1 medium dinner roll
- 2 cloves
- 1 teaspoon sweet Spanish paprika
Chop tomatoes, pepper, carrot, onion, and parsley.
Cut the lamb into even-sized chunks and place in a large stew pot over medium heat. Add just enough water to cover. Bring to a boil for 5 minutes. Skim fat, etc. off the top of the water.
Separate the head of garlic into cloves and peel all cloves. Add the garlic, tomatoes, pepper, carrot, onion, parsley and bay leaf to the pot. Add olive oil and a pinch of salt. Simmer for about 50 minutes, or until meat is tender.
Just before the lamb is ready, place all the sauce ingredients together in a mortar. Grind and mix them together using the pestle. Add about a 1/2 cup of lamb stock from the pot and mix in the mortar.
Add sauce ingredients to lamb and cook for an additional 5 minutes, then serve in a large bowl with fried potatoes or white rice.