A New Take on Tradition: Lamb Shoulder Kaldereta

A New Take on Tradition: Lamb Shoulder Kaldereta

When we think of Filipino food, classics like adobo, sinigang, and lechon instantly come to mind. But there’s a whole world of lesser-known dishes waiting to be discovered — and one of them is Lamb Shoulder Kaldereta with a Twist.

Traditionally, kaldereta is a hearty Filipino stew made with beef, potatoes, and bell peppers simmered in a rich tomato sauce. But using lamb shoulder instead of beef takes this dish to a whole new level.

Why Lamb Shoulder Works So Well

Lamb shoulder is a flavorful cut, with just the right balance of meat, fat, and connective tissue. When cooked low and slow, it becomes meltingly tender and absorbs all the rich flavors of the kaldereta sauce. The slightly gamey flavor of lamb adds depth and sophistication to the dish, making it perfect for special occasions.

A Unique Filipino Fusion

This twist on the traditional recipe also adds a modern touch — think roasted red peppers, olives, and a splash of red wine for extra complexity. Pair it with garlic rice or crusty bread to soak up the sauce, and you’ve got a meal that’s comforting yet elevated.

Health Benefits

Lamb is rich in protein, iron, and vitamin B12, which support energy levels and overall health. Combined with fresh vegetables in the stew, this dish is as nutritious as it is delicious.

Lamb Shoulder Kaldereta may not be a household name yet, but it’s a dish that deserves a place on your table. Whether you’re a fan of Filipino cuisine or just love trying new flavors, this is one recipe you’ll want to share with friends and family.

Instructions to Cook:

  1. Brown the Lamb:

Heat oil in a heavy pot over medium-high heat.
Sear lamb shoulder pieces until browned on all sides. Remove and set aside.

  1. Sauté the Aromatics:

In the same pot, sauté onions until translucent.
Add garlic and cook until fragrant.
Stir in tomatoes (or tomato sauce) and cook until slightly reduced.

  1. Build the Flavor:

Return lamb to the pot.
Add soy sauce, vinegar, bay leaves, paprika, and season with salt & pepper.
Stir well, then pour in stock/water until meat is just covered.

  1. Simmer Until Tender:

Lower heat, cover, and simmer for 1.5 to 2 hours (or until lamb is fork-tender).
Check occasionally and add more stock/water if needed.

  1. Add Vegetables & Liver Spread:

Stir in potatoes, carrots, and liver spread.
Simmer until vegetables are tender and sauce thickens.

  1. Finish & Serve:

Add bell peppers and chili (if using), simmer for 5 more minutes.
Taste and adjust seasoning.
Serve hot with steamed rice or crusty bread.

Tips for Best Results:

Slow cook for flavor: Lamb shoulder gets more tender and flavorful with slow cooking.
Liver spread is key: It gives kaldereta its signature rich, creamy texture.
Make ahead: Like most stews, kaldereta tastes even better the next day.

 

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