Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 cup tomato sauce
- 1 cup beef broth
- 1/2 cup liver spread
- 1/4 cup soy sauce
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and cubed
- 1 cup green peas
- 1/4 cup grated cheese
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb cubes and brown on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
3. In the same pot, sauté the onions and garlic until fragrant, about 2-3 minutes.
4. Add the red and green bell peppers and sauté for another 2-3 minutes.
5. Add the tomato sauce, beef broth, liver spread, soy sauce, tomato paste, paprika, cumin, oregano, salt, and pepper. Stir to combine.
6. Add the browned lamb back to the pot and bring to a boil.
7. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
8. Add the cubed potatoes, carrots, and green peas. Simmer for another 30 minutes or until the vegetables are tender.
9. Taste and adjust the seasoning as needed.
10. Sprinkle the grated cheese on top and let it melt before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the lamb
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 8g
Cholesterol: 120mg
Sodium: 1300mg
Total carbohydrates: 26g
Dietary fiber: 6g
Sugar: 8g
Protein: 38g
Substitutions for ingredients:
- Beef or goat can be used instead of lamb.
- Chicken liver pâté can be used instead of liver spread.
- Chicken broth can be used instead of beef broth.
Variations:
- Add 1 cup of diced tomatoes for a chunkier texture.
- Use different vegetables such as eggplant, zucchini, or okra.
- Add 1/4 cup of red wine for a richer flavor.
Tips and tricks:
- Browning the lamb before simmering adds depth of flavor to the dish.
- Use a wooden spoon to stir the caldereta to avoid scratching the pot.
- Adjust the seasoning to your taste.
Storage instructions:
- Let the caldereta cool to room temperature before storing in an airtight container.
- Store in the refrigerator for up to 3 days.
- Reheat before serving.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the caldereta in a large bowl or individual bowls.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the caldereta is too thick, add more beef broth or water.
- If the caldereta is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C).
Food history:
- Caldereta is a Spanish-inspired stew that was introduced to the Philippines during the colonial period.
Flavor profiles:
- Savory, slightly sweet, and tangy with a hint of spice.
Serving suggestions:
- Serve hot with steamed rice or crusty bread.
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Region: Philippine