Lamb Stew with Sherry (Caldereta al Jerez)

lamb stew with sherry

Lamb Stew with Sherry (Caldereta al Jerez)

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Servings: 6
Calories: 794


  • 10 floz Dry sherry
  • 2 Garlic cloves crushed
  • 3 lb Boned lamb cut into cubes
  • Salt and pepper to taste
  • 1 tsp Ground cumin
  • 2 floz Vegetable oil
  • 2 Medium onions sliced
  • 2 Tbs Flour


  • Combine the sherry and garlic in a mixing bowl. Add the lamb cubes and baste well. Cover and set aside to marinate at room temperature for 3 hours, basting occasionally. Remove the cubes from the marinade and pat dry with kitchen towels. Reserve the marinade.
  • Rub the cubes with salt and pepper to taste, then the cumin.
  • Heat the oil in a large saucepan. Add the lamb and fry until it is evenly browned.
  • Add the onions and fry until they are soft. Stir in the flour until it is well blended, then pour over the reserved marinade, stirring constantly.
  • Bring to the boil. (If the sauce is too thick, add a little water.) Reduce the heat to low, cover the pan and simmer the stew for 1 to 1 1/4 hours, or until the lamb is cooked through and tender. Remove from the heat and serve at once.
Calories: 794 kcal
Carbohydrates: 7 g
Protein: 38 g
Fat: 63g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 166 mg
Sodium: 139 mg
Potassium: 605 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 5 IU
Vitamin C: 3 mg
Calcium: 54 mg
Iron: 4 mg
Dishes Stews
Cuisine Spanish
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