Special Lamb Kalderata. This is one of my special version of kaldereta. Lamb is always available on most Australian supermarkets. Most Pinoy here usually cook lamb fried or grilled on the barbeque. But today I chose to cook lamb to kaldereta, Lamb Kalderata is as good as goat kaldereta if cooked right. I usually marinate the lamb or goat meat with vinegar to remove reduced the gamey aroma of the meat. However be careful with the use of vinegar you do not want a sourly kalderata, remember to drain properly the vinegar marinade before searing the lamb.
Here is the recipe of my Special Lamb Kalderata.
Ingredients:
1 kilo lamb meat cut to serving pieces
1 big can Reno liver spread
1/2 cup sliced Spanish chorizo
2 pcs. medium sized red and green bell pepper, deseeded, cut into strips
2-3 medium size potato, peeled, cut into small wedges
1 medium size carrot, peeled, cut into small wedges
1 cup pitted green olives
2 large size onion, chopped
1/2 head large size garlic, chopped
3 pcs. whole sweet gherkins, sliced crosswise
1/3 cup sweet pickled relish
2 cups grated cheddar cheese
1 tbsp. Worcestershire sauce
2 tbsp. smooth peanut butter
1 cup tomato sauce
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup vinegar
2-3 tbsp. margarine or butter
3-5 pcs. bay leaf
1-3 tbsp. chili flakes
1 tbsp. ground pepper peppercorns
pepper
salt
cooking oil
Cooking procedure:
Marinate the lamb with the vinegar, Worcestershire sauce, a dash of salt and pepper for 5 to 10 minutes. Drain marinade and fry the lamb until color changes to light brown and seared in batches, keep aside. In a saucepan, stir cook the Spanish chorizo for about 1 to 2 minutes then ad in the garlic and onion and continue to stir fry until fragrant. Add the lamb and continue to stir cook for a minute. Add in the fish sauce and soy sauce, tomato sauce, pickled relish and stir cook for 3 to 5 minutes. Add in about 1 to 1 1/2 cups of water, then the ground peppercorns and bay leaf simmer for 20 to 30 minutes, then add in the potatoes and carrots and continue to cook for 8 to 10 minutes or until the lamb and potatoes are tender and just enough sauce remains. Add more water as necessary. Add in the peanut butter, liver spread, gherkins, green olive and cook for 3 to 5 minutes or until liquid has turned to an oily sauce. Add in the bell pepper, cheddar cheese and season with salt to taste and cook for another 2 to 3 minute, serve hot.
See other kaldereta recipes:
Kalderetang Giniling na Baka, Ground Beef Kaldereta
Special Chicken Kaldereta
Special Pork Kaldereta
Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderet
ang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
Beef Meatballs Kaldereta
Kalderetang Bangus
Here is the recipe of my Special Lamb Kalderata.
Ingredients:
1 kilo lamb meat cut to serving pieces
1 big can Reno liver spread
1/2 cup sliced Spanish chorizo
2 pcs. medium sized red and green bell pepper, deseeded, cut into strips
2-3 medium size potato, peeled, cut into small wedges
1 medium size carrot, peeled, cut into small wedges
1 cup pitted green olives
2 large size onion, chopped
1/2 head large size garlic, chopped
3 pcs. whole sweet gherkins, sliced crosswise
1/3 cup sweet pickled relish
2 cups grated cheddar cheese
1 tbsp. Worcestershire sauce
2 tbsp. smooth peanut butter
1 cup tomato sauce
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup vinegar
2-3 tbsp. margarine or butter
3-5 pcs. bay leaf
1-3 tbsp. chili flakes
1 tbsp. ground pepper peppercorns
pepper
salt
cooking oil
Cooking procedure:
Marinate the lamb with the vinegar, Worcestershire sauce, a dash of salt and pepper for 5 to 10 minutes. Drain marinade and fry the lamb until color changes to light brown and seared in batches, keep aside. In a saucepan, stir cook the Spanish chorizo for about 1 to 2 minutes then ad in the garlic and onion and continue to stir fry until fragrant. Add the lamb and continue to stir cook for a minute. Add in the fish sauce and soy sauce, tomato sauce, pickled relish and stir cook for 3 to 5 minutes. Add in about 1 to 1 1/2 cups of water, then the ground peppercorns and bay leaf simmer for 20 to 30 minutes, then add in the potatoes and carrots and continue to cook for 8 to 10 minutes or until the lamb and potatoes are tender and just enough sauce remains. Add more water as necessary. Add in the peanut butter, liver spread, gherkins, green olive and cook for 3 to 5 minutes or until liquid has turned to an oily sauce. Add in the bell pepper, cheddar cheese and season with salt to taste and cook for another 2 to 3 minute, serve hot.
See other kaldereta recipes:
Kalderetang Giniling na Baka, Ground Beef Kaldereta
Special Chicken Kaldereta
Special Pork Kaldereta
Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderet
ang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
Beef Meatballs Kaldereta
Kalderetang Bangus
