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'Caldereta pastoril' (country stew)



Which area of Spain is it typical?

Autonomous region:
La Rioja

Rioja, La


Preparation

Ingredients

Ingredients for 6 people: 1 ½ kg of lamb 40 gm of lard 1 large onion 2 spoonfuls of flour 2 dried red peppers 1 dried chilli pepper 2 bay leaves crushed garlic and parsley water salt

Preparation

In a small pot, over a wood fire, place the lard and fry the lamb and roughly chopped onion until golden. Lightly salt, turning with the skimmer until it changes colour. Next add the flour, leave to cook and cover with a generous quantity of water and crushed garlic and parsley. Add the bay leaves, the peppers and the chopped chilli pepper. Allow to cook slowly, until tender (about 2 hours) and adjust the salt to taste before serving.

More information

Recipe information

Category:
Single dish

Cooking time:
More than 2 hours

Price:
Average

Season:
Autumn-winter

Nutritional information

Energy:
Medio

Cholesterol:
Medio

Carbohydrates:
Alto




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