Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup coconut milk
- 1 cup beef broth
- 1 tbsp fish sauce
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and cubed
Special equipment needed:
- Large pot or Dutch oven
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 cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. In the same pot, add the onion and garlic and sauté until softened, about 3-5 minutes.
5. Add the tomato paste and cook for another 2 minutes.
6. Add the red and green bell peppers and cook for another 2-3 minutes.
7. Add the lamb back to the pot and stir to combine.
8. Add the coconut milk, beef broth, fish sauce, paprika, cumin, oregano, salt, and black pepper.
9. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1 hour.
10. After 1 hour, add the potatoes and carrots to the pot.
11. Let simmer for another 30-45 minutes, or until the lamb is tender and the vegetables are cooked through.
12. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 45 minutes
Temperature:
- Medium-high heat for browning the lamb
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 480
- Fat: 28g
- Carbohydrates: 23g
- Protein: 33g
Substitutions for ingredients:
- Beef can be substituted for lamb
- Chicken broth can be substituted for beef broth
- Sweet potatoes can be substituted for regular potatoes
Variations:
- Add green peas or chickpeas for extra protein and texture
- Use different types of bell peppers for a different flavor profile
- Add a can of diced tomatoes for a more tomato-based sauce
Tips and tricks:
- Browning the lamb before cooking it in the stew adds extra flavor and texture
- Letting the stew simmer for a longer period of time allows the flavors to develop and the meat to become more tender
- Adjust the seasoning to taste
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls with a side of rice or bread.
Garnishes:
- Fresh cilantro or parsley
- Sliced green onions
Pairings:
- Red wine, such as a Cabernet Sauvignon or Merlot
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Caldereta is a popular Filipino stew that is traditionally made with goat meat or beef.
Flavor profiles:
- Savory, slightly spicy, and creamy from the coconut milk
Serving suggestions:
- Serve hot with rice or bread.
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Region: Philippine