Caldereta de Cordero a la Riojana
A rustic and deeply flavorful lamb stew originating from the La Rioja region, known for its rich culinary traditions. This dish features tender lamb simmered in a robust sauce with red peppers, tomatoes, and a hint of wine, embodying the hearty spirit of Spanish country cooking.
🧂 Ingredients
- 1.2 kg Lamb shoulder or leg, cut into 2-inch pieces
- 4 tbsp Olive oil
- 2 Large onions, thinly sliced
- 4 Garlic cloves, thinly sliced
- 2 large Red bell peppers, seeded and cut into strips
- 400 g Tomatoes, grated or finely chopped
- 1 tbsp Smoked paprika (pimentón dulce)
- 200 ml Dry red wine (Rioja preferred)
- 500 ml Lamb or beef broth
- 1 Bay leaf
- 2 Fresh thyme sprigs
- to taste Salt and freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until golden on all sides. Remove lamb and set aside.
💡 Tip: Browning the lamb in batches ensures a good sear, adding depth of flavor to the stew. - 2
Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the sliced garlic and cook for another 1-2 minutes until fragrant.
💡 Tip: Sweating the onions slowly brings out their sweetness. - 3
Add the red bell pepper strips to the pot and cook for about 5 minutes until they begin to soften. Stir in the grated tomatoes and smoked paprika, and cook for another 5-7 minutes, stirring frequently, until the tomato mixture has thickened.
💡 Tip: Cooking down the tomatoes and paprika helps to mellow their flavors and deepen the sauce's color. - 4
Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half, about 3-5 minutes.
💡 Tip: Deglazing with wine adds a layer of complexity to the sauce. - 5
Return the browned lamb to the pot. Add the lamb or beef broth, bay leaf, and thyme sprigs. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for at least 2 hours, or until the lamb is very tender.
💡 Tip: Low and slow cooking is essential for tenderizing the lamb. - 6
Once the lamb is tender, remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce.
💡 Tip: The stew should have a rich, thick sauce that coats the lamb. - 7
Serve the caldereta hot, garnished with fresh chopped parsley. It is traditionally served with crusty bread.
💡 Tip: This stew is even better the next day, as the flavors have more time to meld.
💡 Pro Tips
- ✓Using lamb from the shoulder or leg will yield the most tender results.
- ✓If you don't have fresh thyme, you can use 1/2 teaspoon of dried thyme.
- ✓For a richer sauce, you can add a tablespoon of tomato paste along with the grated tomatoes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced potatoes or carrots to the stew during the last hour of cooking.
- For a spicier version, add a pinch of cayenne pepper or a small dried chili pepper.
- Serve with a side of roasted potatoes or a simple green salad.