Spanish Braised Lamb Stew — Extremadura Lamb Caldereta
Extremaduran shepherd lamb stew slow-braised with sweet pimenton, garlic, and red wine, thickened by lamb liver pounded with bread and almonds, served with country bread for the deep red sauce.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry and cut into 3cm pieces. Dice onion. Smash 4 garlic cloves, reserve 4 whole. Toast bread slices for serving. Pound liver with 4 whole garlic cloves into paste. Toast almonds and torn 60g bread in a small skillet over medium 90 seconds until pale gold, set aside.
Sear
Heat 40ml olive oil in a heavy pot over medium-high. Season lamb with salt and pepper, sear 8 minutes turning until each side is deep mahogany. Transfer to a plate.
Sweat
Heat remaining 20ml oil in the same pot over medium. Add diced onion, smashed garlic, and bay leaves with a pinch of salt. Cook 7 minutes until softened.
Bloom
Stir in sweet and hot pimenton off heat for 15 seconds. Return lamb to pot with red wine. Simmer 4 minutes until alcohol cooks off and wine darkens.
Braise
Pour in hot lamb stock, cover, and simmer over low heat 45 minutes until lamb pulls easily from bone and broth reduces by a third.
Finish
Stir liver-almond paste into broth over medium heat 90 seconds until sauce thickens into a glossy red-brown coat. Taste and adjust seasoning.
Plate
Transfer lamb to warm bowls, ladle sauce over, and serve with toasted country bread for soaking.
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