Ingredients with Measurements:
- 1 kg lamb shoulder, cut into bite-sized pieces
- 1/2 cup peanut butter
- 2 cups beef broth
- 1 cup tomato sauce
- 1/2 cup liver spread
- 1/2 cup green olives, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup carrots, sliced
- 1/2 cup potatoes, cubed
- 1/2 cup onions, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
a. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
b. Add the onions and garlic and sauté until fragrant.
c. Add the lamb shoulder and cook until browned on all sides.
d. Pour in the beef broth and tomato sauce. Bring to a boil then reduce heat to low and let simmer for 30 minutes.
e. Add the liver spread and peanut butter. Stir until well combined.
f. Add the sliced olives, red and green bell peppers, carrots, and potatoes. Stir to combine.
g. Cover the pot and let simmer for another 30 minutes or until the lamb is tender and the vegetables are cooked.
h. Season with salt and pepper to taste.
i. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Total fat: 24g
Saturated fat: 8g
Cholesterol: 120mg
Sodium: 800mg
Total carbohydrates: 23g
Dietary fiber: 5g
Sugar: 5g
Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Tomato sauce can be substituted with canned diced tomatoes.
- Liver spread can be substituted with liver pâté or liverwurst.
- Green olives can be substituted with black olives or capers.
- Red and green bell peppers can be substituted with any color bell pepper.
- Carrots and potatoes can be substituted with other root vegetables like sweet potatoes or turnips.
Variations:
- Use chicken or beef instead of lamb.
- Add more vegetables like green beans, peas, or corn.
- Use almond butter or cashew butter instead of peanut butter.
- Add chili flakes or hot sauce for a spicy kick.
- Use different herbs and spices like thyme, oregano, or cumin.
Tips and tricks:
- Brown the lamb well to develop more flavor.
- Use a wooden spoon or spatula to stir the stew to prevent the meat from falling apart.
- Adjust the seasoning to your taste.
- Let the stew rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pot over low heat, stirring occasionally.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve the stew in a large bowl or platter.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables like broccoli or green beans.
- Salad with vinaigrette dressing.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water.
- If the stew is too thin, let it simmer uncovered 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) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Caldereta is a traditional Filipino stew that was influenced by Spanish cuisine. It is typically made with beef or goat meat and is flavored with tomato sauce, liver spread, and spices.
Flavor profiles:
- This dish has a rich and savory flavor from the lamb and liver spread, balanced by the sweetness of the peanut butter and vegetables.
Serving suggestions:
- Serve with a cold beer or a glass of red wine.
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Region: Philippine