The Christmas tree is finally set and the most of work for tonight’s dinner is done. I’m preparing caldereta de cordero, a festive Spanish lamb dish, which we will accompany with some roasted potatoes. As an appetizer I will serve  mango slices wrapped in prosciutto crudo and of course one -well, many- good bottles of wine. I won’t be making any special dessert, since we’re having a lot of polvorones and mazapanes around, so I’m taking it easy today.

Prosciutto wrapped mango slices

I believe there’s really no need to overload the table so much that you feel sick and tired of food even days after the festive meal. I don’t make caldereta often, no more than twice a year, I think. I seasoned the lamb chunks yesterday evening, using ground pepper, salvia, bay leaves, rosemary and lemon juice. I sautéed it today together with chopped onion, garlic cloves, celery stalk and a handful of cherry tomatoes, covered it with a splash of strong red wine and water. I salted the meat and let it simmer for 2 hours. Now it will be resting till dinnertime when I will heat it and add some sautéed carrots and celery root. I could add them in the morning already but I prefer my vegetables on the crunchy and not mushy side.

Lamb chunks, chopped onion, celery stalk and cherry tomatoes

The reason I prepared it partially in the morning already is the taste which improves a lot if the meat rests after cooking. It’s like with the stew and other slow-cooking dishes -  hurry is definitely not their friend.

Simmering caldereta

Sweet bites for afterdinner

I’d like to wish you all a very merry and peaceful Christmas… and in case you’re having too much snow, please send us some!