Dish

Caldereta de cordero

Spanish Lamb Stew

Caldereta de cordero is made with lamb, potatoes, onions, and peppers. The stew is seasoned with paprika, garlic, and bay leaves, and is typically served with a side of bread. This dish is high in protein and carbohydrates, making it a great meal for athletes and active individuals. It is also a good source of vitamins and minerals, including vitamin C and potassium.

European cuisine› Mediterranean cuisine› Spanish cuisine

Stew

Origins and history

Caldereta de cordero is believed to have originated in the region of Castilla y León in Spain. It was traditionally made by shepherds who would use lamb that was pastured in the mountains. The dish was named after the caldera, a type of pot that was used to cook the stew.

Dietary considerations

This dish is not suitable for vegetarians or vegans, as it contains meat. It is also not recommended for individuals with high blood pressure or heart disease, as it is high in sodium.

Variations

There are many variations of Caldereta de cordero, with some recipes calling for the addition of tomatoes or olives. Some versions also use beef or pork instead of lamb.

Presentation and garnishing

Caldereta de cordero is typically served in a large bowl, with the meat and vegetables arranged in an attractive manner. The stew is often garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To make Caldereta de cordero, it is important to use high-quality lamb and fresh vegetables. The stew should be cooked slowly over low heat to allow the flavors to meld together. Leftovers can be stored in the refrigerator for up to three days.