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- Cuisine: Filipino
- Cook Time: 1 hr(s) 30 min(s)
- Serves 6-8
Its origin may be Spanish, but this rich tomato-based meat stew with potatoes, capsicum and olives has long been an indispensable part of Filipino cuisine.
Ingredients
1 leg of lamb (1.5–2kg)2 tbsp vegetable oil
1 large brown onion, roughly chopped
4 cloves garlic, roughly chopped
1 x 410g can chopped tomatoes
1 green capsicum, cut into 3cm pieces
3 bay leaves
2-3 potatoes, peeled, cut into sixths (optional)
2 tbsp tomato paste
½ cup grated cheddar or tasty cheese
A handful of green olives
2-3 long green chillies
Steamed rice, to serve
Marinade
¾ cup white vinegar
4 cloves garlic
1 bay leaf
Preparation
To prepare the marinade, combine the vinegar, garlic and bay leaf in a large deep dish.Make small cuts in lamb (this helps meat absorb marinade). Add the lamb to the marinade, and then rub the marinade into meat. Cover and refrigerate overnight.
Heat the vegetable oil in a large saucepan, then add lamb and cook over high heat until browned. Remove from pan.
Cook the onion and garlic in a frypan over medium heat until soft and browned.
Return lamb to pan, add tomatoes and enough water to cover three quarters of the lamb. Add the capsicum and bay leaves. Season with salt and pepper. Bring pan to the boil for 5 minutes. Reduce heat to low and simmer for 1.5 hours or until meat is very tender but still intact on the bone.
Add the potato to the pan, if using. Increase heat to high and cook until liquid has reduced to a third, then stir in tomato paste to thicken. Stir in cheese, then add olives and chillies, and cook for 5 minutes. Serve with rice.
If you enjoyed this Lamb kaldareta recipe then browse more Filipino recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Filipino Restaurants
Displaying 2 of 2 Filipino Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | Mabuhay | Darwin |
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A type of fat that is liquid at room temperature.
