This unsophisticated but very tasty dish requires a powerful, structured red aged in the barrel. An appropriate, characterful choice can be found among the Reservas from the DO Ribera del Duero.
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Calderereta de cordero (Lamb Stew)
Preparation
Cut the lamb and the liver into pieces, season with salt and pepper and fry in a pan in a little Spanish olive oil. In a separate frying- pan, fry the finely-chopped onions, pepper, bread and 2 garlic cloves for 5-10 minutes. When turning gold but not brown, add to the pan with the lamb. In a mortar (or a processor) crush two garlic cloves with the thyme, oregano, wine, pimentón (a type of Spanish paprika) and water. Mix well and add to the pan. Cover with the meat stock and simmer for 45 minutes. Season half way through cooking.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Nutritional Facts
Energy (kcal): 564
Energy (kJ): 2,360
Proteins (g): 31.3
Fat (g): 44.9
Carbohydrates (g): 4.7
Iron (mg): 3.6
Thiamine (mg): 0.3
Zinc (mg): 3.4
Information provided by: The Spanish Nutrition Foundation (FEN)
1 to 2 hours
- 250 gr lamb
- 1 lamb's liver
- Salt and pepper
- 200 ml Spanish olive oil
- 2 onions
- Pimentón de La Vera
- 1 slice white bread
- 4 garlic cloves
- Thyme
- Oregano
- 200 ml Spanish red wine
- 8.818 oz lamb
- 1 lamb's liver
- Salt and pepper
- 7.164 fl. oz Spanish olive oil
- 2 onions
- Pimentón de La Vera
- 1 slice white bread
- 4 garlic cloves
- Thyme
- Oregano
- 7.164 fl. oz Spanish red wine
- 1.18 cup lamb
- 1 lamb's liver
- Salt and pepper
- 0.845 cup Spanish olive oil
- 2 onions
- Pimentón de La Vera
- 1 slice white bread
- 4 garlic cloves
- Thyme
- Oregano
- 0.845 cup Spanish red wine
Wine match