Caldereta de cordero

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Recipe

Génave

Olive oil

Restaurante Don Domingo

Difficulty: Media

People: 0

Ingredients

• 1.5 kg of Segureño lamb ribs
• 150 g of Segureño lamb liver
• 1 onion
• 2 cloves of garlic
• 1 dried red pepper
• 1 tablespoon of smoked paprika (from La Vera)
• ½ liter of white wine
• 1 bay leaf
• 100 ml EVOO
• 1 slice of bread
• 1 teaspoon black peppercorns
• ½ liter of water
• 1 tablespoon of vinegar
• Salt

Preparation

Cut the ribs into small pieces and finely chop the onion and pepper.

We heat the EVOO in a clay pot, and fry the garlic cloves and the lamb's liver and the slice of bread, once fried we put them in the mortar together with the black peppers. We mash it well and reserve.

In the oil where we have prepared the fried ones, add the lamb and let it cook until it is well browned, at which point we add the chopped onion, the red pepper and the bay leaf, leave until the onion is golden, . Add the paprika de la Vera, stir and water with the white wine.

Let it cook for about 5 minutes, add the water and the mortar mash, along with the vinegar. We lower the heat and let it cook to a minimum until the meat is tender.