José Pizarro’s Caldereta del Cordero
In this classic Spanish stew, lamb shoulder is cooked in a tomato and red pepper sauce until tender and delicious. Stir through a picada - a paste made of bread, almonds and choricero peppers - to thicken the sauce and add a depth of flavour.
Introduction
The word caldereta comes from caldero, which is a big pan normally used on an open fire. Stews are very popular all over Spain, and can be made with meat, like this version with lamb, or fish. In the Balearic Islands, they make a caldereta with lobster, which is my absolute favourite.
Ingredients
| sea salt and freshly ground black pepper | |
| 1.2kg (2lb 10oz) | lamb shoulder, roughly diced |
| olive oil, for frying | |
| 1 large | onion, finely chopped |
| 3 | garlic cloves, crushed |
| 2 | red (bell) peppers, deseeded and finely sliced |
| 2 | bay leaves |
| 2 sprigs of | rosemary |
| 3 sprigs of | thyme |
| 200ml (7fl oz/¾ cup) | red wine |
| 600g (1lb 5oz) | fresh tomatoes, chopped |
| 1 tbsp | tomato purée (paste) |
| 500ml (17fl oz/2 cups) | chicken stock |
| For the picada | |
|---|---|
| olive oil, for frying | |
| 50g (1¾oz) | stale bread, broken into pieces |
| 50g (1¾oz/⅓ cup) | blanched almonds |
| 3 | dried choricero peppers, soaked in boiling water for 10 minutes |
| To serve | |
| crusty bread or boiled potatoes |
Method
Season the lamb to taste, then add a little oil to a saucepan over a medium-high heat and fry the lamb until well browned all over; you’ll need to do this in batches. Remove from the pan and set aside.
Add more oil to the pan, reduce to a medium heat and add the onion. Fry for 10 minutes, until golden and softened, then add the garlic, peppers and herbs. Cook until the peppers start to soften, around 5 minutes. Pour in the red wine and let bubble for 1 minute to reduce a little. Return the lamb to the pan and add the tomatoes, tomato purée and chicken stock. Bring to the boil, then reduce to a simmer and slowly cook over a low heat for 2–2½ hours, until the meat is really tender.
While the lamb is cooking, make the picada. Heat a little oil in a heavy-based saucepan over a medium heat and fry the bread and almonds for a minute or two, until lightly toasted, then tip into a pestle and mortar or a small food processor and crush with the soaked choricero peppers and a little of their soaking water to make a paste.
Stir the picada of peppers, bread and almonds into the stew and cook for 4–5 minutes to thicken. Serve immediately with crusty bread or potatoes.
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