Name: Caldereta de Cordero
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lbs lamb shoulder (cubed); ¼ cup olive oil; 2 onions (sliced); 4 garlic cloves; 1 red bell pepper; 2 cups crushed tomatoes; 2 cups lamb or beef broth; 1 lb potatoes (cubed); Pinch of cinnamon; Bay leaves; Salt

Spoon Simple

Caldereta de Cordero

Lamb stew from the Balearic Islands with potatoes, peppers, and a touch of cinnamon. Rich, aromatic, and perfect for cool evenings.

Prep 20 min

Cook 1h 30m

Total 1h 50m

Serves 6

Dinner·Spanish·Medium

Ingredients

Step 1 — Stew

2 lbs lamb shoulder (cubed)
¼ cup olive oil
2 onions (sliced)
4 garlic cloves
1 red bell pepper
2 cups crushed tomatoes
2 cups lamb or beef broth
1 lb potatoes (cubed)
Pinch of cinnamon
Bay leaves
Salt

Instructions

1
Brown lamb
Season and brown lamb in oil. Remove. Sauté onions, garlic, and pepper.
2
Simmer
Return lamb with tomatoes, broth, cinnamon, and bay leaves. Simmer 1 hour.
3
Add potatoes
Add potatoes and cook 25 minutes until tender. Serve with crusty bread.

Nutrition per serving: 480 cal · 38g protein · 28g carbs · 26g fat · 4g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.