Ingredients with Measurements:
- 1 kg lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can diced tomatoes (400g)
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup beef broth
- 1/2 cup red wine
- 1/2 cup pitted black olives
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add lamb chunks and cook until browned on all sides, about 5 minutes.
3. Remove lamb from the pot and set aside.
4. Add onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
5. Add diced tomatoes, tomato paste, smoked paprika, cumin, oregano, thyme, and bay leaf to the pot and stir to combine.
6. Return lamb to the pot and add beef broth and red wine.
7. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until lamb is tender.
8. Stir in black olives and crumbled feta cheese.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 24g
Protein: 35g
Carbohydrates: 13g
Fiber: 3g
Sugar: 7g
Sodium: 1020mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Red wine can be substituted with beef broth or vegetable broth.
- Black olives can be substituted with green olives or capers.
- Feta cheese can be substituted with goat cheese or queso fresco.
Variations:
- Add chopped carrots and potatoes for a heartier stew.
- Use different spices such as cinnamon, coriander, or turmeric for a different flavor profile.
- Add chickpeas or white beans for extra protein and fiber.
Tips and tricks:
- Browning the lamb before simmering adds extra flavor to the dish.
- Use a good quality red wine for the best flavor.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream or Greek yogurt on top.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Sour cream or Greek yogurt
- Crusty bread
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Rice pilaf
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 uncovered for a few more minutes to thicken.
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 traditional Spanish stew that is typically made with beef or goat.
Flavor profiles:
- Savory, smoky, and slightly tangy from the feta cheese and olives.
Serving suggestions:
- Serve hot with crusty bread or over rice for a complete meal.
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Region: Philippine