Ingredients with Measurements:
- 1 kg lamb shoulder, cut into cubes
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 cups tomato sauce
- 1 cup beef broth
- 1 cup coconut milk
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 potatoes, peeled and cubed
- 1 carrot, peeled and sliced
- 1 cup green peas
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 cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the red and green bell peppers and cook for another 3-5 minutes.
6. Add the tomato sauce, beef broth, coconut milk, tomato paste, paprika, cumin, oregano, salt, and black pepper to the pot.
7. Stir well to combine and bring to a simmer.
8. Add the lamb back to the pot and stir to coat in the sauce.
9. Add the potatoes and carrot to the pot and stir to combine.
10. Cover the pot and simmer for 45-60 minutes, or until the lamb is tender and the vegetables are cooked through.
11. Add the green peas to the pot and stir to combine.
12. Simmer for another 5-10 minutes, or until the peas are cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 485
Total fat: 26g
Saturated fat: 12g
Cholesterol: 113mg
Sodium: 1025mg
Total carbohydrates: 28g
Dietary fiber: 6g
Sugar: 9g
Protein: 36g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Vegetable oil can be substituted with olive oil or canola oil.
- Red and green bell peppers can be substituted with any color bell pepper.
- Tomato sauce can be substituted with crushed tomatoes or diced tomatoes.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Coconut milk can be substituted with heavy cream or half-and-half.
- Tomato paste can be substituted with ketchup or barbecue sauce.
- Potatoes can be substituted with sweet potatoes or yams.
- Carrots can be substituted with parsnips or turnips.
- Green peas can be substituted with lima beans or edamame.
Variations:
- Add chopped jalapeno peppers or red pepper flakes for a spicy kick.
- Add diced tomatoes or cherry tomatoes for extra tomato flavor.
- Add sliced mushrooms for an earthy flavor.
- Add chopped fresh herbs, such as parsley or cilantro, for a fresh flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to stir the pot to avoid scratching the surface.
- Adjust the seasoning to taste by adding more salt, pepper, or spices as needed.
- Serve with rice or crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter.
- Garnish with chopped fresh herbs or sliced green onions.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro
- Sliced green onions
Pairings:
- Rice or crusty bread
- Steamed vegetables, such as broccoli or green beans
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the lamb is tough, simmer for a longer time until tender.
Food safety advice:
- Cook lamb to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
- Store leftovers in the refrigerator or freezer promptly to avoid bacterial growth.
Food history:
- Caldereta is a Filipino stew that was influenced by Spanish cuisine during the colonial period.
Flavor profiles:
- Savory, spicy, tangy, and slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Philippine