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Caldereta de Cordero Extremeña

Serves 4 to 6 Entree meat

Caldereta de Cordero Extremeña

Caldereta de Cordero Extremeña is a staple of Extremadura's home kitchens, a dish deeply embedded in the daily life of the region. Its presence is so common that written recipes are hardly necessary, as each family has its own version, passed down through practice rather than paper. The lamb stew is a regular feature at family tables, offering comfort and nourishment without fanfare.

This dish bursts with the robust flavors of lamb and a gentle smokiness from sweet pimentón de la Vera. The rich broth, infused with garlic and peppercorns, envelops tender lamb morsels and soft vegetables, creating a hearty and satisfying meal. Generous portions are key, ensuring everyone leaves the table content.

Ingredients

  • 1.5 kglamb — cut into pieces on the bone
  • 150 glamb liver — for the majado
  • 2onions — chopped
  • 1red bell pepper — chopped
  • 6 clovesgarlic
  • 200 mldry white wine
  • 500 mllamb broth
  • 1 tbspsweet pimentón de la Vera
  • 2bay leaves
  • 1 tspblack peppercorns
  • 6 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Cut the 1.5 kg lamb into large chunks, trimming excess fat but leaving some for flavor. Season the lamb generously with fine sea salt. In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Brown the lamb in batches, ensuring each piece develops a deep, golden crust on all sides before removing it from the pot. Add more oil as needed between batches.
  2. Once all the lamb is browned and set aside, reduce the heat to medium and add the remaining olive oil to the pot. Dice the 2 onions and the red bell pepper, then mince the 6 cloves of garlic. Add these vegetables to the pot and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 8-10 minutes. Remove the pot from the heat and stir in 1 tablespoon of sweet pimentón de la Vera, ensuring it coats the vegetables without burning.
  3. Return the pot to medium heat and pour in 200 ml of dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, then add 500 ml of lamb broth, 2 bay leaves, and 1 teaspoon of black peppercorns. Return the browned lamb to the pot, along with any juices that have collected.
  4. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow the lamb to braise for about 1.5 to 2 hours, or until the meat is tender and easily pierced with a fork. Stir occasionally to ensure even cooking and prevent sticking.
  5. While the lamb is cooking, finely chop the 150 g of lamb liver. About 20 minutes before the lamb is done, add the liver to the pot, stirring to incorporate it into the sauce. This will enrich the flavor and thicken the sauce slightly.
  6. Once the lamb is tender, remove the pot from the heat and let it rest for a few minutes. Skim off any excess fat that rises to the surface. Taste and adjust the seasoning with more fine sea salt if necessary. Serve the Caldereta de Cordero Extremeña hot, accompanied by crusty bread or boiled potatoes to soak up the rich sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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