Caldereta extremeña

Ingredients

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• 1.2 kg lamb in pieces (shoulder, neck or ribs, preferably merino)

• 1 small lamb liver

• 2 large onions

• 1 red pepper

• 4 garlic cloves

• 1 slice of bread

• 1 tablespoon sweet paprika

• 100 ml olive oil

• 150 ml dry white wine

• 300 ml meat stock

• 1 bay leaf and a sprig of thyme

• Salt

Preparation

1. 01Brown the meatSeason the lamb and brown it in the casserole with some of the oil until coloured. Brown the liver too, remove it and set aside.
2. 02Fry separatelyIn a frying pan, with the rest of the oil, brown separately the garlic, the chopped onion, the slice of bread and the chopped red pepper, removing each as it turns golden.
3. 03Make the pastePound in a mortar the liver, one or two of the fried garlic cloves, the fried bread, the paprika and a little wine until you have a paste.
4. 04Bring it togetherAdd to the casserole with the lamb the onion and pepper, the remaining wine, the stock, the bay leaf and the thyme. Stir in the paste.
5. 05Simmer gentlyBring to a boil and simmer gently, covered, until the meat is tender and the sauce has reduced and bound. Adjust the salt halfway through.
6. 06ServeLet it rest a few minutes and serve very hot, in an earthenware casserole, with bread for dipping.

Variations

• There is also a caldereta of Iberian pork, with ribs and secreto cut, to which vegetables such as carrot and potato are added.
• Calderetas of this kind exist in other livestock areas, such as Aragon, with small differences between them.