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Caldereta de Cordero Aragonesa
Caldereta de Cordero is a rich and flavorful lamb stew originating from Aragon. This hearty dish features tender lamb slow-cooked with vegetables, aromatic herbs, and often a touch of wine, creating a deeply satisfying meal that embodies the rustic culinary traditions of the region.
🧂 Ainekset
- 1.2 kg Lamb (shoulder or leg)(cut into 2-inch pieces)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 1 large Red bell pepper(seeded and chopped)
- 1 large Green bell pepper(seeded and chopped)
- 400 g Tomatoes(crushed or diced)
- 600 g Potatoes(peeled and cut into large chunks)
- 200 ml Red wine
- 500 ml Beef or lamb broth
- 60 ml Olive oil
- 2 leaves Bay leaves
- 1 sprig Fresh rosemary
- 1 sprig Fresh thyme
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
👨🍳 Ohjeet
- 1
Season the lamb pieces generously with salt and pepper.
💡 Ammattilaisvinkit: Allowing the lamb to come to room temperature before cooking ensures even searing. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb pieces in batches until well browned on all sides. Remove the lamb and set aside.
- 3
Add the chopped onions and bell peppers to the pot. Sauté until softened, about 8-10 minutes.
- 4
Add the minced garlic and paprika, and cook for 1 minute until fragrant.
- 5
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce by half.
- 6
Add the crushed tomatoes, beef or lamb broth, bay leaves, rosemary, and thyme. Return the seared lamb to the pot.
💡 Ammattilaisvinkit: Using a good quality broth will enhance the overall flavor of the stew. - 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for about 1 hour, or until the lamb is becoming tender.
- 8
Add the potato chunks to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender and the lamb is very tender.
- 9
Remove the bay leaves and herb sprigs before serving. Adjust seasoning if necessary. Serve hot.
💡 Ammattilaisvinkit: Caldereta can be made a day ahead; the flavors meld beautifully overnight.
💡 Ammattilaisvinkit
- ✓Ternasco de Aragón (young lamb from Aragon) is ideal for this dish if available.
- ✓Ensure the lamb is tender before serving; slow cooking is key.
- ✓This stew pairs wonderfully with crusty bread for soaking up the delicious sauce.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a small piece of liver for added richness.
- A pinch of saffron can be added for color and flavor.