Caldereta de Cordero: a traditional Spanish shepherd’s lamb stew

This Spanish Lamb stew (caldereta de cordero) is a dish that originates from sheep herders in various regions of Spain, which is why there are different regional versions. The name comes from the traditional method of cooking, using a large pot (caldero) placed directly over an open fire. The result is a simple and rustic yet incredibly flavorful lamb stew.

Lamb stew is a traditional Spanish dish with roots in rural areas of Extremadura, Castilla-La Mancha, and Castilla y León, among others. It’s a simple recipe that varies depending on the region and can be adapted based on available ingredients. For example, you can substitute lamb with goat, add extra spices like thyme, or even thicken the sauce with a bit of flour. The following recipe serves as a basic guide and is likely the simplest and most traditional version:

Preparation:

Heat extra virgin olive oil in a large pot. Season the lamb pieces with salt and brown them over relatively high heat on all sides. Remove from the pot and set aside.

Finely chop the onion, garlic, and bell peppers. Add them to the pot with a pinch of salt and sauté over medium heat for about 10 minutes, until the onion becomes translucent.

Add the crushed tomatoes and white wine. Cook over high heat for a few minutes to allow the alcohol to evaporate.

Return the lamb to the pot and season with paprika, rosemary, and bay leaves.

Peel and chop the potato into chunks and add it to the pot. If needed, pour in some meat broth or water until the ingredients are just covered.

Bring to a boil, then cover and simmer over low heat until the meat and potatoes are tender. Cooking time varies from 30 to 45 minutes, depending on the quality and age of the lamb, as well as the initial browning time.

Serve hot with crusty bread to enjoy the rich sauce.