Caldereta de Cordero is a robust and hearty Spanish stew deeply rooted in the culinary traditions of rural Spain. It is particularly popular in regions like Extremadura and Castilla. This traditional dish is centered around tender, slow-cooked lamb simmered in a rich, flavorful sauce made from tomatoes, red peppers, onions, and a generous mix of Spanish herbs and spices like rosemary, thyme, and bay leaves.
The stew is often enriched with potatoes, carrots, and sometimes a splash of red wine, adding layers of flavor and texture that make Caldereta de Cordero a filling and satisfying meal. It’s typically served during festive occasions and family gatherings, providing comfort and warmth. Whether it’s a chilly evening or a special celebration, Caldereta de Cordero brings a taste of Spanish countryside cooking to any table, offering a delicious way to enjoy the simplicity and richness of traditional Spanish flavors.
AuthorJulia ForesekCategoryMain Course, Slow Cooked & Braised Dishes, SpanishDifficultyIntermediateBrown the Lamb:
In a large pot or Dutch oven, heat a generous amount of olive oil. Season the lamb pieces with salt and pepper, then brown them over medium-high heat. Remove the lamb and set aside.
Sauté Vegetables:
In the same pot, reduce the heat to medium. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent.
Deglaze and Simmer:
Add the white wine to the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly before adding the tomatoes, paprika, bay leaf, and thyme.
Cook the Stew:
Return the lamb to the pot. Add the stock and saffron if using. Bring to a simmer, then cover and cook for about 1.5 to 2 hours, or until the lamb is very tender.
Add Potatoes:
Add the potatoes to the stew in the last 40 minutes of cooking, ensuring they are submerged in the liquid so they cook thoroughly.
Finish and Serve:
Adjust seasoning with salt and pepper. The stew should be hearty and slightly thick. Serve hot, garnished with fresh chopped parsley if desired.
Ingredients
Directions
Brown the Lamb:
In a large pot or Dutch oven, heat a generous amount of olive oil. Season the lamb pieces with salt and pepper, then brown them over medium-high heat. Remove the lamb and set aside.
Sauté Vegetables:
In the same pot, reduce the heat to medium. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent.
Deglaze and Simmer:
Add the white wine to the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly before adding the tomatoes, paprika, bay leaf, and thyme.
Cook the Stew:
Return the lamb to the pot. Add the stock and saffron if using. Bring to a simmer, then cover and cook for about 1.5 to 2 hours, or until the lamb is very tender.
Add Potatoes:
Add the potatoes to the stew in the last 40 minutes of cooking, ensuring they are submerged in the liquid so they cook thoroughly.
Finish and Serve:
Adjust seasoning with salt and pepper. The stew should be hearty and slightly thick. Serve hot, garnished with fresh chopped parsley if desired.
Notes
Perfect Wine Pairing:
- Ribera del Duero Red: A bold and robust red wine from Ribera del Duero complements the rich flavors of the lamb beautifully.
