Lamb Caldereta

Calderata is a regular in Filipino fiestas and is also a favorite companion to beer for drink-happy Pinoy hubbies. The meat used is usually beef or goat. However, in this recipe I am using the lamb chops that I’ve had for a couple of weeks in my freezer~forgotten, until today. When I prepare calderata, I usually take the lazy way out and use convenience sauce mixes. For .89 cents or so a packet, they are a very welcomed time saver. But this stew-like dish is not really very complicated to make~it starts just like afritada and completes with the addition of liver spread and cheese.

UPDATE: I”ll be submitting this lamb calderata recipe to the Thursday Soup or Stew Night hosted by Ruminations.

Makes 4 Servings

4 lamb chops or 1 lb of lamb shank, cubed
5 cups water
2 potatoes, peeled and quartered
1 carrot, peeled and cut into cubes
1 cup tomato sauce
1/4 cup red bell pepper, seeded and sliced into strips
1/4 cup green bell pepper, seeded and sliced to strips
3 tbsps liver spread
2 tbsps cheese, shredded
1/4 cup green olives, pitted
3-5 pieces gherkin pickles (sweet and petite)
1 jalapeno, seeded and sliced
1/2 onion, chopped
2 cloves garlic, minced
2 tbsps catsup
1 bay leaf
vegetable oil
salt and pepper

In a pan, heat oil. Saute onions and garlic until aromatic and tender.
Add in lamb and saute until lightly browned.
Pour in water, add bay leaf and jalapeno. Cover pan and allow to simmer until meat is tender. Pour in tomato sauce and catsup. Continue to simmer.
In a separate pan, heat additional oil. Lightly brown potatoes and carrots.
Add browned potatoes and carrots to the pan with lamb.
Continue to simmer until vegetables are tender and sauce is slightly reduced.
Stir in liver spread and cheese.
Add in olives, bell peppers and pickles. Continue to simmer for an additional 2 to 3 minutes, or until bell peppers are of desired texture.
Season with salt and pepper to taste. Serve hot.

TIPS:
1) I used chops because that’s what I had but meat chunks work best.