Caldereta de cordero

Pat the lamb chunks dry with paper towels and season with salt and pepper; dry meat browns much better than wet meat. If using the dried pepper, cover it with hot water and let it soften for 10 minutes, then scrape the soft flesh from the skin with a spoon.

• 1.5 kg lamb
• 150 g liver
• 1 dried red pepper
• to taste salt and pepper

✅ C'est prêt quand : the lamb is dry to the touch and well seasoned, and the dried pepper flesh is soft and scraped

Heat the olive oil in a large heavy pot over medium-high heat. Brown the lamb in batches, without crowding the pan, about 3-4 minutes per side, then remove to a plate. Browning in batches, not all at once, is what gives the sauce its deep colour and flavour.

• 1.5 kg lamb
• 80 ml olive oil

✅ C'est prêt quand : the lamb pieces are deeply golden-brown on all sides