.png.transform/rendition-xs/image_image%20(1).png "Feder")
Jul 31 2020
Caldereta de cordero (lamb stew)
Learn how to cook a traditional spanish recipe: Caldereta de cordero (lamb stew)
Ingredients
250 gr lamb
1 lamb's liver
salt and pepper
200 ml Spanish olive oil
2 onions
pimentón (a sort of Spanish paprika)
1 slice white bread
4 garlic cloves
thyme
oregano
200 ml Spanish red wine
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
Wine Match
Federico Oldenburg/©ICEX
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.
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)
Follow & like us
Where we are
