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Recipe of caldereta extremena

Extremaduran stew recipe

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If you have guests at home, surprise them with a Extremadura stew, a very tasty lamb stew typical of the Extremadura province. It is very important to cook it over low heat and in Easyrecipe.top we show you how.

Ingredients

  • 1.5 kg of lamb approximately
  • Lamb liver (about 200 gr)
  • two onions medium
  • 4 teeth of Garlic
  • 1 bay leaf
  • 2 glasses of Red wine
  • Sweet paprika
  • Flour
  • Peppercorns
  • 1/2 liter of meat broth
  • Virgin olive oil
  • Salt
  • Chopped parsley

Preparation of Caldereta Extremadura

  1. Chop the lamb and add salt. The pieces should be rather small.
  2. In a saucepan with a splash of olive oil, fry the whole garlic cloves and when they are ready, set them aside.
  3. Now pour the lamb pieces into the casserole and the liver as well. Let both things brown over high heat while stirring.
  4. Once it is golden brown, remove the liver and reserve it as well.
  5. Pour in the chopped onion and a bay leaf. When the onion is golden brown, lower the heat to a minimum and add a teaspoon of paprika. You have to stir it so it doesn’t burn.
  6. Then add the wine and let it reduce. You see stirring.
  7. Then we add the flour and sauté everything. Once ready, we will add the meat broth. You can also substitute the broth for water if you prefer.
  8. Once you pour in the broth, keep simmering for about three-quarters of now. Meanwhile, we will prepare a bite.
  9. To prepare it, put the garlic cloves that we browned at the beginning in the mortar, along with some peppercorns and a small splash of oil.
  10. Then also add the liver to the mortar and continue mashing until you get a fine paste.
  11. Add the pasta to the casserole when the meat is already tender and the chopped parsley. If it is too thick in the mortar, add a little hot water to loosen it from the walls.
  12. Keep simmering for another ten minutes and the Extremaduran stew will be ready to be served. Take advantage!

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