📝 About This Recipe
This 'Shovel-Cut' Lamb Caldereta is a soulful, slow-cooked masterpiece traditionally prepared for Spring celebrations and Easter Sunday gatherings. The name refers to the rustic, bone-in chunks of tender lamb that are simmered in a rich, velvety tomato and liver-thickened sauce until they practically melt off the bone. Infused with Spanish-Filipino influences, this dish balances savory richness with the bright pop of spring peas and bell peppers, making it the ultimate centerpiece for a festive family table.
🥗 Ingredients
The Lamb & Marinade
- 3 lbs Lamb shoulder or leg (bone-in, cut into 2-inch 'shovel-style' chunks)
- 1/4 cup Soy sauce (low sodium preferred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Black pepper (freshly cracked)
Aromatics & Base
- 3 tablespoons Olive oil (extra virgin)
- 6 cloves Garlic (minced)
- 1 large Red onion (diced)
- 3 large Roma tomatoes (chopped)
- 15 oz Tomato sauce (pureed)
- 3 cups Beef or Lamb broth (low sodium)
The Rich Finishers
- 1/2 cup Liver spread or pate (the secret to the creamy texture)
- 2 medium Potatoes (peeled and cubed)
- 2 large Carrots (sliced into thick rounds)
- 1 large Red bell pepper (sliced into strips)
- 1/2 cup Green olives (pitted)
- 1/2 teaspoon Chili flakes (optional, for a subtle heat)
- 1/2 cup Green peas (fresh or frozen)
- 1/2 cup Cheddar cheese (finely grated for finishing)
👨🍳 Instructions
-
1
In a large bowl, toss the lamb chunks with soy sauce, lemon juice, and black pepper. Let it marinate for at least 30 minutes at room temperature to tenderize the fibers.
-
2
Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Sear the lamb in batches until deeply browned on all sides. Remove the meat and set aside.
-
3
In the same pot, add the remaining tablespoon of oil. Sauté the onions and garlic until the onions are translucent and fragrant, about 3-4 minutes.
-
4
Add the fresh tomatoes and cook until they soften and release their juices, scraping the bottom of the pot to incorporate the browned lamb bits.
-
5
Return the lamb to the pot and pour in the tomato sauce and broth. Bring to a gentle boil.
-
6
Lower the heat to a simmer, cover the pot, and cook for 1 hour and 15 minutes, or until the lamb is tender but not yet falling apart.
-
7
Stir in the liver spread. This is the traditional thickening agent that provides a unique, savory depth to the sauce.
-
8
Add the potatoes and carrots. Simmer uncovered for 15-20 minutes until the vegetables are fork-tender and the sauce has thickened significantly.
-
9
Fold in the bell peppers, green olives, and chili flakes. Cook for another 5 minutes to soften the peppers.
-
10
Stir in the green peas and the grated cheddar cheese. The cheese will melt into the sauce, creating a silky, luxurious finish.
-
11
Taste and adjust seasoning with salt or more pepper if needed. The olives and cheese provide saltiness, so taste first!
-
12
Let the dish rest for 10 minutes before serving to allow the flavors to harmonize and the sauce to set.
💡 Chef's Tips
For the best flavor, use bone-in lamb; the marrow enriches the sauce as it simmers. If you don't like liver spread, you can substitute with 1/2 cup of peanut butter for a different but equally creamy nutty profile. Don't rush the searing process; that 'fond' on the bottom of the pot is where the deep umami flavor lives. If the sauce is too thin, simmer it uncovered for the last 20 minutes to reduce it to a glaze-like consistency. Always cut your vegetables into uniform sizes so they cook evenly at the same rate.
🍽️ Serving Suggestions
Serve over a bed of warm, fluffy jasmine rice or garlic fried rice to soak up the rich sauce. Pair with a glass of bold Tempranillo or a spicy Syrah to complement the gamey notes of the lamb. A side of crusty sourdough bread is perfect for mopping up every last drop of the caldereta. Serve with a crisp, acidic green salad with a lemon vinaigrette to cut through the richness of the stew.