Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 cup beef broth
- 1/2 cup red wine
- 1/4 cup liver spread
- 2 tbsp. olive oil
- 2 tbsp. soy sauce
- 2 tbsp. vinegar
- 2 tbsp. brown sugar
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 bay leaves
- 1 cup frozen green peas
- 1/2 cup pitted green olives
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add lamb cubes and cook until browned on all sides, about 5-7 minutes. Transfer to the slow cooker.
2. In the same skillet, sauté onion, garlic, and bell peppers until softened, about 3-5 minutes. Add to the slow cooker.
3. Add diced tomatoes, tomato sauce, beef broth, red wine, liver spread, soy sauce, vinegar, brown sugar, paprika, cumin, oregano, salt, black pepper, and bay leaves to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lamb is tender.
5. Add frozen green peas and pitted green olives to the slow cooker. Stir to combine.
6. Cover and cook on high for an additional 30 minutes, until peas are cooked through.
7. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 980mg
Carbohydrates: 19g
Fiber: 4g
Sugar: 10g
Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Red wine can be substituted with beef broth or water.
- Liver spread can be substituted with tomato paste.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use different types of olives, such as black or Kalamata.
- Add a pinch of chili flakes for extra heat.
Tips and tricks:
- Browning the lamb before adding it to the slow cooker adds extra flavor to the dish.
- If the sauce is too thin, mix 1 tbsp. cornstarch with 1 tbsp. water and add to the slow cooker. Cook on high for an additional 15-20 minutes to thicken the sauce.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with a side of rice or bread.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the lamb is tough, it may need to cook for longer. Continue cooking on low for an additional 1-2 hours until tender.
- If the sauce is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caldereta is a Filipino stew that originated from the Spanish dish caldero. It is typically made with beef or goat meat and is flavored with tomato sauce, liver spread, and spices.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve with rice or bread to soak up the flavorful sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine