Making an Extremadura lamb boiler is very simple thanks to this easy recipe that our friend José Baez Labrador shares with recipes. You just have to gather all the ingredients, have a little time and follow the step by step of this recipe for lamb Caldereta to delight the whole family with their particular flavor. Don think about it anymore and dare with this traditional Extremadura stew!
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Extremadura lamb boiler: |
| 2 kilograms of recental or pascual lamb (neck, skirt) 6 small potatoes 1 head of garlic 1 onion olive oil 2 mature tomatoes 1 red pepper 1 green pepper fresh perejil 1 tablespoon soup of oregano 1 pinch of rosemary 1 tablespoon of thyme 4 laurel leaves |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make Extremadura lamb boiler:
1. The first step to make this recipe for the Extremadura lamb boiler is to split lamb meat in pieces (or ask for it already cut) and extend it.
2. Next, we put a good stream of oil in a cauldron and brown the garlic without peeling. Once golden we take them out, peel and reserve. He also takes the opportunity to peel and cut the potatoes in squares and boil them.
3. Then we incorporate the lamb into that same oil and wait until it brown, along with the paprika (care that does not burn). Once the meat is brown, we take it out and reserve it for later.
4. We chop the onion, peppers and the Pohamos together with the tomato, the peeled garlic and the wine for a few minutes. Then add all the aromatic herbs and incorporate the meat into the sauce of the lamb boiler. At the moment we stop cooking the meat with all the ingredients 60 minutes over moderate heat.
5. Add the cooked potatoes to lamb boiler. We can put the thicker sauce if you crush the potatoes with a fork and if not, we eat them with garrison together the Extremadura lamb boiler. Take advantage!
