Calderete de Jerez (kahl-day-RAY-tay d’ hare-ezz) is a well-known, flavourful Spanish dish in which pieces of lamb are marinated in sherry.
10 fl. oz. dry sherry
2 garlic cloves, crushed
3 lb. boned lamb, cut into 2-inch pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
4 tablespoons vegetable oil
2 medium-sized onions, sliced
2 tablespoons flour
Combine the sherry and garlic in a large mixing bowl. Add the pieces of lamb, and mix well. Cover the bowl and leave the meat to marinate for 3 hours, stirring occasionally.
With a slotted spoon remove the lamb from the marinade. Drain well and dry the meat on kitchen paper towels. Reserve the marinade.
Sprinkle the salt, pepper and cumin over the lamb.
Calderete de Jerez is a simple, tasty Spanish lamb and sherry stew.
Heat the oil in a large saucepan over moderate heat. Add the pieces of lamb and fry them, stirring frequently, until they are brown. Add the onions and fry for 2 to 3 minutes.
Add the flour and mix it well with the lamb and onions. Pour over the reserved marinade and, stirring constantly, bring to the boil. If the sauce is too thick add a little water.
Cover the saucepan and reduce the heat to moderately low. Simmer the stew for at least 1 hour, or until the lamb is tender.
Serve very hot.