Caldereta de Cordero

Ingredients - Serves 6

• Green peas - 1 cup
• Potatoes - 4, cut into chunks
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Bay leaves - 2
• Red wine - 1 cup
• Tomatoes - 2, chopped
• Red bell pepper - 1, chopped
• Garlic - 4 cloves, minced
• Onions - 2, chopped
• Olive oil - 3 tablespoons
• Lamb - 1.5 kg, cut into pieces

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the lamb pieces and brown on all sides. Remove and set aside.
3. In the same pot, add the onions, garlic, and bell pepper. Cook until softened.
4. Add the tomatoes, red wine, bay leaves, paprika, salt, and pepper. Bring to a boil.
5. Return the lamb to the pot. Reduce the heat to low, cover, and simmer for 1 hour.
6. Add the potatoes and continue to simmer for another 30 minutes, or until the potatoes are tender.
7. Add the green peas and cook for an additional 10 minutes.
8. Serve the Caldereta de Cordero hot, garnished with fresh parsley if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 600
• Fat: 30g
• Carbs: 20g
• Protein: 50g
• Sodium: 1000mg
• Sugar: 5g