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Calderete de la Ribera
Lamb, potato and artichoke stew
Calderete ribero: lamb, potatoes, peppers and artichokes stewed in one iron pot
In the Ribera of Navarre, calderete is the dish of fiestas and riverside gatherings: groups of friends, the cuadrillas, set an iron cauldron over vine cuttings and spend a long afternoon stewing lamb with peppers, potatoes and whatever the market gardens have that week. Artichokes are a Ribera signature. At home the same dish works on the stove in a heavy casserole and is just as good the next day. Chef's tip: snap the potatoes into chunks with the knife instead of slicing cleanly, so the rough edges release starch and thicken the sauce.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ⅝ lb lamb shoulder or neck on the bonecut into 5 cm pieces
- 2 tsp salt
- 5 tbsp olive oil
- 2 onionschopped
- 5 cloves garlicsliced
- 2 green pepperscut into strips
- 1 red peppercut into strips
- 2 ripe tomatoesgrated, skins discarded
- 2 tbsp choricero pepper pasteor 2 tsp sweet paprika
- 1 tsp sweet paprika
- 3 ¼ cups hot water or light stock
- 1 ¾ lb waxy potatoespeeled
- 6 artichoke heartsfresh and halved, or frozen
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Method
0/7 doneStep 1: Season the 2 ⅝ lb lamb shoulder or neck on the bone with the 1 ¼ tsp salt. Heat the 5 tbsp olive oil in a large heavy casserole over a medium-high heat and brown the lamb in batches for 6–8 minutes until well coloured on all sides. Set aside.
15 minStep 2: Lower the heat to medium. Cook the 2 onions, 5 cloves garlic, 2 green peppers and 1 red pepper in the same pot for 12 minutes until soft and starting to catch at the edges.
12 minStep 3: Stir in the 2 ripe tomatoes, 2 tbsp choricero pepper paste and 1 tsp sweet paprika and cook for 5 minutes until the tomato darkens. Don't let the paprika burn or it turns bitter.
5 minStep 4: Return the lamb with the 2 bay leaves and 3 ¼ cups hot water or light stock. Cover and simmer gently for 50 minutes.
50 minStep 5: Cut the 1 ¾ lb waxy potatoes into chunks by pushing the knife in part-way and twisting so each piece snaps off with a rough edge. A common mistake is slicing them neatly: smooth potatoes don't thicken the sauce.
5 minStep 6: Add the potatoes, 6 artichoke hearts and the rest of the ¾ tsp salt to the pot, with a splash more water if the meat isn't nearly covered. Simmer uncovered for 25–30 minutes until the potatoes are tender and the lamb pulls easily from the bone.
30 minStep 7: Rest for 10 minutes off the heat so the sauce settles and thickens, then serve in deep plates.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 34 g
- Fat
- 29 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does calderete de la Ribera take?
- About 125 minutes in total: 25 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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