CALDERETA (Philippine lamb stew)

2#          Stock Yards                      1” cubed leg lamb

3T          Pacific Jade                       rice vinegar

1T          Monarch                            salt

1T          Monarch                           ground black pepper

1T          Monarch                           crushed red chili

8oz         CVF                                  diced onions

2T          Roseli                                chopped garlic

2T          Roseli                                tomato paste

4oz         Bellagio                            fire roasted red peppers (1” dice)

4oz         Bellagio                            olive oil

1tsp        Monarch                           whole black peppercorns

1tsp        Monarch                            ground cinnamon

2            Monarch                             bay leaves

8oz         CVF                                   red potatoes (peeled and cut 1” dice)

4oz         I/Gld                                  stuffed green olives

Method: combine lamb, salt, ground black pepper and rice vinegar in a bowl and set aside for 1hr.Drain meat and reserve the liquid, pat the meat dry. In a large pot heat the oil with the crushed red pepper, add meat and brown well. Add the onions and garlic sauté for one minute then add 2 cups of water, tomato paste, cinnamon, peppercorns, bay leaves and reserved marinade to the meat. Bring to a boil reduce heat and simmer for 30 minutes then add diced potatoes cover and simmer 1 hour or until meat is tender. Add the peppers and olives simmer for 5 minutes.

Yield:  6- 8oz servings