Caldereta de Cordero - Lamb Casserole
Although officially called a casserole, this dish reminds us more of a rich, thick lamb stew with lots of garlic. Prepare it in cold weather and serve it with some home-fried potatoes. It is sure to warm you up!
2 lbs Lamb (see recommendation for a cut below)
1 head of Garlic
2 Tomatoes, chopped into 6-8 pieces each
1 Green Pepper, seeded and chopped
1 Carrot, chopped into small pieces
1 Onion, chopped into small pieces
1 Sprig of Parsley
1 Bay Leaf (Laurel)
1 tbsp Olive Oil
Breadcrumbs from 1 medium dinner roll
1 tsp Sweet Spanish Paprika
Pinch of Ground Cumin
Note: We recommend purchasing a small leg of lamb with the bone in, then trimming the excess fat and cutting out the bone when cutting into pieces. This way, you get a cut of meat without a tremendous amount of fat and still have a bone to put in the pot for more flavor.
Cook the Lamb
Cut the lamb into even-sized chunks. Then place in a large pot over medium heat. Add just enough water to cover and bring to a boil for 5 minutes. Skim fat, etc. off the top of the water.
Add the Vegetables & Simmer
Separate the head of garlic into cloves and peel all cloves. Add the garlic, tomatoes, pepper, carrot, onion, parsley and bay leaf to the pot. Add olive oil and a pinch of salt. Simmer for about 50 minutes, or until meat is tender.
Just before lamb is ready, place all the sauce ingredients together in a mortar. Grind and mix them together using the pestle. Add about a 1/2 cup of lamb stock from the pot and mix in the mortar.
Cook for an additional 3-4 minutes, then serve in a large bowl with fried potatoes or white rice.