Cooking Lucid
Caldereta de Cordero
Lamb stew from the Balearic Islands with potatoes, peppers, and a touch of cinnamon. Rich, aromatic, and perfect for cool evenings.
Prep 20 min
Cook 1h 30m
Total 1h 50m
Serves 6
Dinner·Spanish·Medium
Ingredients
Step 1 — Stew
- 2 lbs lamb shoulder (cubed)
- ¼ cup olive oil
- 2 onions (sliced)
- 4 garlic cloves
- 1 red bell pepper
- 2 cups crushed tomatoes
- 2 cups lamb or beef broth
- 1 lb potatoes (cubed)
- Pinch of cinnamon
- Bay leaves
- Salt
Instructions
- 1
Brown lamb
Season and brown lamb in oil. Remove. Sauté onions, garlic, and pepper.
- 2
Simmer
Return lamb with tomatoes, broth, cinnamon, and bay leaves. Simmer 1 hour.
- 3
Add potatoes
Add potatoes and cook 25 minutes until tender. Serve with crusty bread.
Nutrition per serving: 480 cal · 38g protein · 28g carbs · 26g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
