2023 Vuelta España - Stage 11: Lerma to La Laguna Negra, Vinuesa.
Another day in Castilla y León as the riders move east across the northern portion of the large central region of Spain. But as we near Murcia, and out of the arid high plains, you will find a bevy of lamb just waiting to be…eaten. Today’s dish features lamb and is a stew as dark as the end-stage La Laguna Negra. But, don’t be deceived, this soup isn’t black, it’s a very deep red from the peppers used to create a flavorful and spicy broth. This is pretty spicy for kids, and even some adults. It’s strange because I liked it and found it to be spiced, but not outrageous (and don’t usually enjoy spicy food). Yet, my wife found it very spicy, perhaps because the spice was a back of the tongue (warm and hot) spice (which I like) as opposed to assaulting front-of-tongue spice (which I guess is her preference). Regardless, the girls thought I was making chili…and this is very much an authentic chili, and if you like your chili spicy, come get some of this for the upcoming football season!
Caldereta de Cordero
Stew
~3 lbs lamb stew meat, cut into ~1” chunks
4 cloves garlic, chopped coarsely
Red and Green pepper, diced
2 carrots, halved and chopped
Onion, diced
8 oz tomato sauce
1 cup dry white wine
Thyme and Rosemary sprigs
½ tsp cumin
2 bay leaves
Serrano, left whole, but sliced through the flesh in several spots
2 or 3 yukon gold potatoes, peeled and chopped into 1” pieces
Majado
1 slice of sandwich bread, diced
Handful of almonds
Dried Nora chili, seeded and torn to pieces
Dried Ancho chili, seeded and torn to pieces
Add some oil to a dutch oven, set over medium-high heat. Season the meat with kosher salt and freshly cracked black pepper. Brown the meat, then add in the vegetables (except for the potatoes) and tomato sauce. Continue to cook for about 15 minutes, stirring occasionally, over medium heat.
Meanwhile, prepare the majado in a small skillet by adding the bread and almonds with a good drizzle of olive oil. Once fragrant, about a minute, add in the chili pieces and continue to cook, stirring constantly for another minute. Transfer to a blender, adding in 2 cups of hot water and blend until smooth. Reserve.
Once the veggies and meat have cooked in the tomato sauce for 15 minutes, add in the wine and remaining stew ingredients, as well as the majado, and bring to a boil. Season with salt and pepper, reduce the heat to medium-low, and cover. Cook the stew at a low simmer for 2 hours, stirring occasionally.
After 2 hours, add in the potatoes, along with a pinch of salt and adding water, if necessary. Cook for another 20-30 minutes, until the potatoes have softened.
Remove the serrano pepper, bay leaves and herb sprigs. Taste for any seasoning needs and serve.
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