Entree: Spain – Extremadura – Caldereta de Cordero (Hearty Extremaduran lamb stew braised with tomatoes, peppers, and paprika)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1.5-inch (3–4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped (about 6 oz (170 g))
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped (about 6 oz (170 g))
- 1 cup (240 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef or lamb stock
- 1 tbsp (15 ml) sweet Spanish paprika (pimentón dulce)
- 1 tsp (5 ml) smoked paprika (pimentón ahumado)
- 2 bay leaves
- 1 tsp (1 g) dried rosemary or 1 small sprig fresh
- 1 1/4 tsp (7 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 oz (60 g) chorizo, sliced (optional but traditional in some families)
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a heavy casserole or Dutch oven over medium-high heat. Season the lamb pieces lightly with salt and pepper and brown in batches until well-seared on all sides; remove and set aside.
2. In the same pot, add the chopped onion and red pepper and sauté over medium heat until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the sweet paprika and smoked paprika, then pour in the white wine to deglaze the pan, scraping any browned bits from the bottom.
4. Add the crushed tomatoes, stock, bay leaves, rosemary, chorizo (if using), and return the browned lamb to the pot. Bring to a gentle simmer.
5. Cover partially and simmer over low heat for about 40 minutes, stirring occasionally. Add the potato chunks, cover, and continue simmering for another 30–40 minutes until the lamb is very tender and the potatoes are cooked through.
6. Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves (and rosemary sprig if used).
7. Serve hot, sprinkled with chopped parsley, accompanied by crusty bread or roasted seasonal vegetables.