Lamb caldereta
IN MY BASKET - Lydia D. Castillo (The Philippine Star) - October 21, 2018 - 12:00am

It is easy to cook and surely will be a big success with your family, friends and guests.

Whenever we serve this dish at home, it always elicits “oohs” and “aahs” followed by requests for the recipe. This holiday season, it will make an excellent main course as it blends rich flavors with the exotic taste and aroma of lamb, the meat we always use for this recipe. So now we have an almost Middle Eastern caldereta. It is easy to cook and surely will be a big success with your family, friends and guests.

The Private Kitchen Lamb Caldereta


1 ½ kilo lamb chops

2 heads garlic

1 ½ cup vinegar

1 can tomato sauce

1 onion, chopped

1 tin liver pate

¼ cup grated cheese

10 pieces stuffed olives

1 small can roasted bell peppers


1 ½ cup olive oil

 1 tsp salt

½ tsp pepper

2 tsp Spanish paprika 


Marinate meat in crushed garlic, vinegar, salt and pepper. Let stand for a few hours or overnight.

Brown meat in olive oil.

Sauté garlic (used in marinade) until brown, add onions.

Transfer to a casserole and put in meat, tomato sauce, peppercorns and paprika. Let simmer, then add the roasted red peppers, sliced.

Add enough water to tenderize. Add a little liquid from the olives. When meat is tender, add liver spread, olives and cheese. Stir to blend and continue simmering to reduce the liquid. Serves 8-10.

You can serve this with light soup and/or green salad with your favorite dressing. Plan your holiday meals early to avoid escalating prices of food stuff.

Look forward to a blessed and delicious Christmas!

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