CALDERETA OF LAMB
1 and ½ kg. Lamb.
1 lamb liver.
2 large onions.
Morrón peppers 1.
4 garlic cloves.
1 slice of bread.
1 tablespoon paprika spicy or sweet.
½ litre of broth.
1 ½ dl olive oil.
Thyme, chopped oregano and salt.
Troceamos and rehogamos pieces of lamb with the liver in a pan. Sofreímos apart in a skillet garlic peeled, chopped onion, bread and chopped red pepper. After 5 or 10 minutes, when all this gold but not toasted, add to the casserole.
Majamos meanwhile in a mortar or blender cast in the liver, and rehogado, 2 garlic, a pinch of thyme and oregano, paprika and a little water.
We add all the other ingredients in the sauce and the lamb to the pot, add water as necessary to be almost covered the lamb, or even better, with the broth, the caldereta Estofamos simmered approximately ¾ hours until they are going to consume the liquid. Salpimentamos half cooking.