Caldereta de cordero
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 1 leg of lamb deboned and diced.
- 1 green pepper
- 1 red pepper
- 1 onion
- 5 cloves of garlic
- 1 piece of day-old bread
- 4 potatoes
- 3 carrots
- 2 bay leaves
- 1.5 l of beef broth
- 0.5 tsp Rosemary
- 0.5 tsp fresh thyme
- black pepper to taste
- 1 tsp paprika
- flour
- parsley
- GOYA® Extra Virgin Olive Oil
- salt to taste
PREPARATION
1
1. The first thing to do is add a splash of GOYA® Extra Virgin Olive Oil to a pot at medium heat. Add the peeled garlic together with the thinly sliced bread.
2
Stir and cook until the bread is toasted.
3
Blend with a little fresh parsley and set aside.
2. In the same pot, add another splash of GOYA® Extra Virgin Olive Oil together with the lamb and season with salt and pepper.
4
Fry the lamb and when sealed on all sides, remove and set aside.
5
Add the peppers, carrots and onion to the pot. Season to taste and cook for 12 minutes on a low to medium heat.
6
Once the vegetables are tender, add the crushed tomatoes, paprika, thyme and rosemary. Stir everything to combine the flavors well and cook for another 5 minutes.
7
Now, add the lamb back to the pot together with the bread, garlic and parsley. Stir and cover with the beef broth.
8
Cover and cook for 45 minutes at medium heat.
9
Next, add the peeled and diced potatoes and cook for 20 minutes or until the potatoes are well done and the meat is tender.
