Caldereta de Cordero (Lamb Stew with Potatoes)

A traditional Spanish dish that is slow to prepare and will delight diners.

Start by adding some olive oil to a saucepan and sear the pieces of lamb until golden brown. Season with salt and pepper and set aside.

Next, chop two cloves of garlic, half an onion, a green pepper and a red pepper and fry in the same pan as the meat. Add two bay leaves. When the vegetables are cooked, add a teaspoon of paprika and mix well, taking care that it does not burn.

Pour in a glass of white wine and allow the alcohol to evaporate. Add the lamb meat and three spoonfuls of fried tomato. Then, mix everything together and add the meat stock. Cook until the meat is tender.

To finish the dish, cut the potatoes into thin slices and fry them in olive oil. When they are done, add them to the meat dish as a garnish.

The sauce is very suitable for dipping bread.

Lamb Stew with Potatoes


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