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Calderereta de cordero (lamb stew)


Cut the lamb and the liver into pieces, season with salt and pepper and fry in a pan in a little Spanish olive oil. In a separate frying- pan, fry the finely-chopped onions, pepper, bread and 2 garlic cloves for 5-10 minutes. When turning gold but not brown, add to the pan with the lamb. In a mortar (or a processor) crush two garlic cloves with the thyme, oregano, wine, pimentón (a type of Spanish paprika) and water. Mix well and add to the pan. Cover with the meat stock and simmer for 45 minutes. Season half way through cooking.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Lamb stew. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 564
Energy (kJ): 2,360
Proteins (g): 31.3
Fat (g): 44.9
Carbohydrates (g): 4.7
Iron (mg): 3.6
Thiamine (mg): 0.3
Zinc (mg): 3.4


Information provided by: The Spanish Nutrition Foundation (FEN)

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