Caldereta extremeña
The lamb stew of Extremadura’s shepherds, with pepper, garlic, pimentón de la Vera and pounded liver, which thickens the sauce.
Ingredients
- 1.2 kg lamb in pieces
- 1 lamb’s liver
- 1 red pepper
- 1 onion
- 1 head of garlic
- 1 tablespoon of pimentón de la Vera
- 200 ml white wine
- Bay leaf, oil and salt
How to make it at home
- Brown the lamb in oil and set aside; brown the liver too.
- Fry the onion, pepper and garlic, then add the paprika and the wine.
- Return the meat, cover with water, add the bay leaf and simmer gently for an hour.
- Pound the liver with a few garlic cloves and a little stock, add it to the stew and cook for 15 minutes more.
The trick: The pounded liver is what binds the sauce: don’t skip it.