Welcome to Paulina Cocina! In this part of the world we are entering spring and the temperature has already begun to rise, but we know that in Spain, where this recipe is from, they are preparing for stewed and substantial dishes. Castilian lamb stew is a highly appreciated winter dishfor its slow preparation and the use of fresh seasonal ingredients.
Today we are going to see all the details about this dish that is traditionally served in individual casseroles, which gives it that rustic and homely touch that you were looking for.
About the lamb stew
Lamb stew is a traditional dish of Spanish gastronomy that is characterized by its robust flavor and its preparation in a casserole or cauldron. It is especially popular in the region of Castilla y León where it is known as “Castilian lamb stew.”
This dish is a delicious combination of lamb, vegetables and spices that are slow-cooked for a deep, comforting flavor. It is a much-loved winter dish, as its slow preparation and use of fresh, seasonal ingredients make it comforting and satisfying.
It is traditionally served in individual ramekins, which gives it a rustic and homey touch. This dish is an example of the deep roots of culinary tradition in Spain and its ability to combine local ingredients in delicious preparations full of flavor.
What is the original lamb stew like?
The lamb stew recipe is cooked over low heat for a long timeallowing the flavors to fully develop and the meat to become tender and juicy.
In some variants you can add white or red wine, lamb broth or even beer to give an extra touch of flavor and complexity to the sauce. These liquids are gradually incorporated during cooking to create a smoother texture and richer flavor.
It is traditionally served in individual ramekins, which gives it a rustic and homey touch. It is often accompanied by crusty bread or rice to soak up the delicious sauce and enjoy all the flavors.
6 important facts about lamb stew
- Regional origins: Lamb stew is a dish found mainly in the gastronomy of Spain, and each region has its own variant and unique recipe. It is especially popular in Castilla y León, Castilla-La Mancha, Aragón and other regions of the Iberian Peninsula.
- Ingredient variation: Although lamb is the main ingredient in most stews, the choice of vegetables and spices can vary by region and personal preference. Some recipes may include ingredients such as artichokes, mushrooms, chorizo peppers, pumpkin, and more.
- Pastoral tradition: Lamb stew has roots in the pastoral culture of Spain, where the raising of sheep and lambs was an important activity. This dish became a delicious way to take advantage of lamb meat and use local products.
- Consumption season: Traditionally, lamb stew is consumed during the coldest months of the year, as it is a comforting and caloric dish that provides warmth and energy in winter. It is a popular choice for family celebrations and festivities.
- Traditional accompaniments: To accompany lamb stew, it is common to serve crusty bread, such as baguette or rustic bread, which helps absorb the delicious sauce. It can also be served with white rice, boiled potatoes or mashed potatoes.
- Events and festivals: In many regions of Spain, events and festivals dedicated to lamb stew are held, where local restaurants compete to offer the best version of this dish. These events are an excellent opportunity to try different variations of caldereta.
Below we will see the complete recipe for this dish, but first I wanted to warn you that it is important to be patient during this process since the final result will be a delicious stew, but it takes time.
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Lamb stew recipe
Yield: 4 portions
Preparation time: 2 hours 30 minutes
- 1 kg lamb meat (cut into pieces)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves of garlic (chopped)
- 1 red pepper (chopped)
- 1 green pepper (chopped)
- 2 ripe tomatoes (peeled and chopped)
- 2 chorizo peppers (soaked and crumbled)
- 1 teaspoon sweet paprika
- 1/2 teaspoon cumin powder
- 2 bay leaves
- 4-5 potatoes (peeled and cut into pieces)
- 200 g peas (can be fresh or frozen)
- Salt and pepper to taste
- Lamb broth or water (about 1 liter)
- Chopped fresh parsley or some other herb to decorate
How to make lamb stew the easy way
- In a large saucepan with olive oil over medium heat, sauté the chopped onion and garlic until soft. Add the chopped red and green peppers and sauté for a few minutes.
- Add the chopped tomatoes and the crumbled chorizo peppers, cook until the mixture thickens. Add the paprika, cumin and bay leaves, stirring well.
- Add the lamb pieces and brown the meat on all sides until seared and golden brown. Add the potatoes cut into pieces and the peas.
- Pour the broth or water over the ingredients until they are covered. Season to taste. Bring the mixture to a boil and then reduce heat to low.
- Cover and cook 1 hour and 30 minutes or until the meat is tender and the potatoes are cooked. Remove the bay leaves and adjust the seasonings. Serve hot, sprinkled with the chosen fresh herb.