Lamb stew (Caldereta)
Difficulty: Media
- 1.5 kg of following lamb ribs
- 150 g of lamb liver
- 1 onion
- 2 garlic teeth
- 1 red dry pepper
- 1 tablespoon smoked (from the Vera)
- ½ litre of white wine
- 1 laurel leaf
- 100 ml AOVE
- 1 slice of bread
- 1 teaspoon of black pepper grains
- ½ litre of water
- 1 tablespoon vinegar
- salt
Preparation
We cut the ribs into small pieces and often bite the onion and pepper.
We heat the AOVE in a mud casserole, and fry the garlic teeth and the liver of the lamb and the slice of bread, once fried, we put them in the mortar along with the black tomes. We do well and reserve.
In the oil where we have prepared the fried mallet we add the lamb and let it be cooked until it is well golden, when we incorporate the chopped onion, the red pepper and the laurel leaf, we leave until the onion is golden. We add the Pimenton of the Vera, move and water with white wine.
We let cook for about 5 minutes, we add the water and the mortar, along with the vinegar. We put the fire down and let it cook to the minimum until the meat is tender.
