Caldereta de Cordero (Lamb Stew) – Recipe

Caldereta de Cordero (Lamb Stew) – Recipe

Caldereta de cordero | Lamb stew

Spanish chef, Omar Allibhoy, who previously worked with Ferran Adrià at elBulli and Jason Atherton at Maze says:

“We are lovers of lamb in Spain and this is a dish that has been cooked in our lands for centuries. As traditional a stew as it gets. Rich in flavour, comforting and even more delicious when enjoyed with a Baron de Ley Reserva.”


  • 2 kg shoulder of lamb bone in, cut into 10 pieces
  • 100ml of extra virgin olive oil
  • 1 red pepper, into large strips
  • 1 green pepper, into large strips
  • 2 onions, diced
  • 2 heads of garlic, cloves whole and peeled
  • 2 tomatoes, grated
  • 1 slice of white bread
  • 1 dried ñora pepper
  • 1 tbsp sweet smoked paprika
  • 2 bay leaves
  • 2 clove spice
  • 1 tsp dried oregano
  • 10 sprigs of fresh thyme
  • 10 black peppercorns
  • 1 large glass of white wine
  • 1 litre water
  • Salt to season

Caldereta de Cordero (Lamb Stew) – Recipe wine


1. Place your wide pot over medium heat and pour the olive oil. Add the garlic cloves and the ñora pepper, fry until both are golden on both side and set aside.
2. Increase the heat to it’s highest and fry the seasoned pieces of lamb on all sides until brown. Set aside.
3. Add the peppers, onion, bay leaves and fry for about 10 minutes until they start to turn brown. Add the paprika, the cloves and stir for 30 seconds before adding the tomatoes. Let them reduce down until they have formed a dark dry paste and add the lamb back into the pot.
4. Pour the glass of white wine and flambe. Reduce down until completely evaporated and add the water, the oregano and let it simmer for 2.5 hours over low heat and with a parchment paper cartouche or lid over the top.
5. Blend the ñora pepper with the fried bread and a ladle of the oil that sits on top of the stew and form a paste and add it back into the stew to thicken. Add the sprigs of thyme and finish simmering for the last 30 minutes. Rectify the seasoning and it’s ready to enjoy with some roasted potatoes or plenty of bread to mop up the sauce. Salud!


Baron de Ley Club Privado Rioja (abv 14%), Waitrose at £7.99

Youthful and fruity; a cherry red wine with hints of blue crowd pleaser from Finca Los Almendros, an estate in the Rioja Oriental subregion. Made from superior quality Tempranillo grapes with a special component of the aristocratic Graciano, the complex wine is aged for 12 months before release at its peak for drinking. On the palate, the wine displays typical Rioja flavours which combine sweetness and spice from oak ageing with dark berry and earthy flavours and the aroma of blue berries.

Ideal with lamb which pair nicely with its hints of coconut and vanilla suffused with a blackberry and cherry core.


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