Caldereta de Cordero: A Hearty Lamb Stew from Spain

Spread the love

Caldereta de Cordero, or Lamb Stew, is a traditional dish that reflects the rustic and hearty flavors of Spanish cuisine. Originating from various regions across Spain, this stew highlights the versatility of lamb as a tender and flavorful meat, combined with a rich tomato-based sauce and aromatic herbs. Often enjoyed during festive gatherings and family meals, Caldereta de Cordero showcases Spain’s culinary heritage and the use of local ingredients to create satisfying and comforting dishes.


  • 1 kg lamb shoulder or leg, cut into cubes
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tomatoes, diced (or 1 cup canned diced tomatoes)
  • 1/2 cup dry white wine
  • 4 cups beef or lamb broth
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish


  1. Brown the Lamb:
    • In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the cubed lamb pieces in batches, browning them on all sides. This step enhances the flavor of the stew.
  2. Sauté the Aromatics:
    • Add chopped onion and diced bell peppers to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Deglaze with Wine:
    • Pour in the dry white wine, scraping the bottom of the pot to release any browned bits (fond). Let the wine simmer for a few minutes to reduce slightly.
  4. Add Tomatoes and Spices:
    • Stir in diced tomatoes (or canned tomatoes) along with bay leaves, smoked paprika, and ground cumin. Season with salt and pepper to taste. Cook for 5 minutes, allowing the flavors to meld together.
  5. Simmer the Stew:
    • Return the browned lamb pieces to the pot. Pour in beef or lamb broth, enough to cover the lamb and vegetables. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and falls apart easily.
  6. Adjust Seasoning and Serve:
    • Taste the stew and adjust seasoning if necessary. Remove the bay leaves. Garnish with chopped fresh parsley before serving.
  7. Serve Hot:
    • Ladle Caldereta de Cordero into bowls, ensuring each serving has a generous portion of lamb and vegetables in the savory sauce. Serve hot with crusty bread or over cooked rice.

Variations and Serving Suggestions:

  • Potato Addition: Add diced potatoes to the stew during the last 30 minutes of cooking for a heartier version.
  • Spicy Variation: Add a chopped chili pepper or a pinch of red pepper flakes for a spicier kick.

Conclusion: Caldereta de Cordero epitomizes the robust and comforting nature of Spanish cuisine, featuring tender lamb cooked in a flavorful tomato-based sauce with aromatic herbs and spices. This stew is a perfect example of Spain’s rich culinary traditions, offering a warm and satisfying meal that can be enjoyed year-round. By following this recipe, you can recreate the authentic flavors of Caldereta de Cordero in your own kitchen, bringing a taste of Spain’s gastronomic heritage to your table.

Enjoy the hearty flavors of Lamb Stew and savor the tender lamb infused with aromatic spices and vegetables, creating a memorable dining experience that celebrates the essence of Spanish comfort food!

Facebook Comments

Written by Robert Zelesky

Leave a Reply

Your email address will not be published. Required fields are marked *

Alubias con Almejas: A Taste of Spain’s Coastal Flavors

Paella de Verduras: A Celebration of Vegetables in Spanish Cuisine