Extremaduran Caldereta
Lamb and lamb liver provide complete protein, iron, zinc, and vitamin B12, while garlic and paprika give the sauce a deep aroma. Slow simmering brings the meat and liver together in a thick wine sauce while keeping the texture tender.
Heat the olive oil (100 g) in a deep skillet. Fry the garlic (15 g) cloves until golden, then remove them and set them aside.
Cut the lamb (1000 g) into small pieces, dust it with paprika (5 g), and brown it in the same oil. Add the bay leaf (2 g), pour in the dry red wine (150 g), and simmer over low heat until the wine has evaporated. Add a little water if needed so the sauce remains moderately thick.
Crush the fried garlic and stir it into the lamb. Fry the lamb liver (150 g) separately, adding the bay leaf, black pepper (2 g), and chili pepper (15 g). Combine the liver with the lamb, season with table salt (8 g), and simmer until cooked through and the sauce has thickened.
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