Huelva - Lamb Stew

Caldereta del Condado - Lamb Stew


  • 1 kilo boned lamb, cut in chunks for stewing
  • 1 small piece of serrano ham bone
  • 1 tomato
  • 1 onion
  • 1 green pepper
  • 1 head of garlic
  • several sprigs of parsley
  • sprigs of fresh mint
  • 2 bay leaves
  • salt and pepper
  • 200 ml white wine
  • pinch of ground cloves
  • ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 tablespoons bread crumbs


Place the lamb in a stew pot with the ham bone, tomato, onion, pepper, garlic, parsley, mint, bay leaves, salt and pepper and wine. Add enough water to just cover the meat. Bring to a boil, then simmer, covered, until the meat is tender. Skim out the meat onto a serving dish. Purée the liquid, discarding the tomato skin and herbs. Return the purée to the cooking pot. Combine the cloves, pepper, cumin, paprika and bread crumbs and stir into the pot. Cook, stirring, until the sauce is somewhat thickened. Pour over the lamb and serve hot.


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