Lamb Shoulder Stew | Paleta de cordero | Barón de Ley | The Spanish Chef
Hola Amigos!
This lamb stew has been cooked in Spain for centuries, it is as traditional as a stew can get. Rich flavours, depth and above all: comfort! This pairing is a nod to tradition. Barón de Ley’s Finca Monasterio honours the history of the beautiful Imas Estate, where the winery is located and Benedictine Monks made wine more than 500 years ago.
You can find Barón de Ley Rioja wines in specialised shops and retailers in UK, Germany, Nordic countries, North America, Japan... and over 50 countries around the world. Enjoy responsibly!
To discover more recipes in our Sabores de España series visit:
Ingredients (serves 4):
2 kg shoulder of lamb bone in, cut into 10 pieces
100ml of extra virgin olive oil
1 red pepper, into large strips
1 green pepper, into large strips
2 onions, diced
2 heads of garlic, cloves whole and peeled
2 tomatoes, grated
1 slice of white bread
1 dried ñora pepper
1 tbsp sweet smoked paprika
2 bay leaves
2 clove spice
1 tsp dried oregano
10 sprigs of fresh thyme
10 black peppercorns
1 large glass of white wine
1 litre water
Salt to season
METHOD
Step 1: Place your wide pot over medium heat and pour the olive oil. Add the garlic cloves and the ñora pepper, fry until both are golden on both sides and set aside.
Step 2: Increase the heat to the highest setting and fry the seasoned pieces of lamb on all sides until brown. Set aside.
Step 3: Add the peppers, onion, bay leaves and fry for about 10 minutes until they start to turn brown. Add the paprika and cloves and stir for 30 seconds before adding the tomatoes. Let them reduce down until they have formed a dark dry paste and add the lamb back into the pot.
Step 4: Pour the glass of white wine and flambe. Reduce down until completely evaporated and add the water, the oregano and let it simmer for 2.5 hours over low heat and with a parchment paper cartouche or lid over the top.
Step 5: Blend the ñora pepper with the fried bread and add a ladle of the oil that sits on top of the stew to form a paste and add it back into the stew to thicken. Add the sprigs of thyme and finish simmering for the last 30 minutes. Rectify the seasoning and it’s ready to enjoy with some roasted potatoes or plenty of bread to mop up the sauce. Salud!
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Gracias amigos,
Omar Allibhoy | The Spanish Chef xx
My Lamb Stew Recipe
Ryan’s Lamb stew
2lbs lamb (cubed, fat removed)
2 cans great northern beans
1 package carrots
1 cup flour
Salt, Pepper
Olive oil
Cube the lamb.
Coat lamb in olive oil.
And some salt and pepper to a bowl of flour.
Coat the lamb in flour and set aside.
Brown the lamb in a frying pan under medium heat.
Chop carrots and add to crock pot
Add Great Northern Beans to Crock Pot
When cooked, add the lamb to the crock pot.
Cook for 8 hours or 35 minutes in a pressure cooker.
Serve with crusty bread
Lamb Stew With Root Vegetables | Recipe | Food & Wine
Jim Clendenen's version of this classic French stew, was inspired by vegetables from an extraordinary organic produce purveyor, the Chef's Garden, in his native Ohio.
FOR THE FULL RECIPE, VISIT:
INGREDIENTS:
1/2 cup all-purpose flour
Salt and freshly ground pepper
4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes
1/2 cup olive oil
2 cups dry red wine
2 tablespoons sherry vinegar
4 cups chicken stock
2 tablespoons chopped tarragon
1 pound baby carrots, peeled
1 pound baby parsnips, peeled
1 pound small fingerling potatoes
1/2 pound baby turnips, halved
8 baby fennel bulbs, trimmed, fronds reserved and chopped
1 large shallot, minced
2 tablespoons minced parsley
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Lamb Stew With Root Vegetables | Recipe | Food & Wine
Lamb Stew from Spain - the authentic Caldereta de Cordero.
Traditional lamb stew from la Sierra de Albarracín in Eastern Spain
CALDERETA DE CORDERO is a simple, traditional country stew. The dish varies from region to region, but here is a standard version from the province of Teruel.
I hope you are inspired to try this classic stew from the Spain, cooked, as always, just like the locals!
INGREDIENTS (for 4 people)
I kg lamb suitable for stewing, cut into slices of about 50g
1 onion
1 small red pepper
1 small green pepper
2 tomatoes
3 cloves of garlic
a bay leaf
3 or 4 potatoes
50 ml olive oil
100 ml dry white wine
water
salt and pepper
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Rustic Lamb Stew Recipe | Proper British Stew | TSpoon Recipes
Ingredients below.
This is a proper winter warmer. Slow cooked lamb with a rich and dark gravy, caramelised onions and sweet carrots. Served with mash, this is a banger.
Lamb x500g
1 onions, thickly sliced
1 Bay leaf
2 carrots, peeled and diagonally sliced
3 garlic cloves, finely chopped
Rosemary x1 TBSP
Tomato x1 Large, cut in quarter
Tomato Paste x1 TBSP
400ml hot lamb stock
Irish Stew - Irish Lamb Stew
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