Caldereta de Cordero with a Twist

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 2 bay leaves 2 bay leaves
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick) 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the sliced bell peppers and diced tomatoes to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Stir in the tomato paste, smoked paprika, cumin powder, bay leaves, and cayenne pepper (if using). Mix well to coat the vegetables with the spices.
5. 5.
   Return the browned lamb to the pot and pour in the broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the most tender results, choose boneless lamb shoulder and trim any excess fat before cutting it into chunks.
• Smoked paprika — Opt for high-quality smoked paprika to enhance the smoky flavor of the stew.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Start with a small amount and add more if desired.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• Serve the Caldereta de Cordero with crusty bread or steamed rice to soak up the delicious sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Caldereta de Cordero hot in deep bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

To enhance the visual appeal of the dish, arrange a few slices of red and green bell peppers on top of the stew before serving. The vibrant colors will add a pop of freshness to the presentation.