Tuesday, July 16, 2013

RECIPE: Lamb Chops Caldereta

Availed of the B1T1 Lamb Chops at Rustan's Fresh last night so we are in for a meaty week. (Sings--- Mary had a little lamb, little lamb, little lamb... Mary had a little lamb ..) Alas, today is a rainy Tuesday afternoon so grilling is definitely a no-no. Luckily, daughter loves caldereta so its Lamb Chops Caldereta Night for us.



Ingredients:

Lamb Chops, whole chops (desired number of pieces)
Potatoes (not ba-ba-ba-na-na-na-na ), quartered
Carrots, big cubes
Bell Pepper, optional (some doesn't like bell pepper)
Bayleaf, 7-10 leaves
1 medium garlic, crushed
1 onion, sliced
Ground Pepper
Salt
Liver Spread
1 tbsp Peanut Butter (a cousin taught me that peanut butter makes the caldereta creamy)

Instruction:

Boil lamb chops with the bayleaf, garlic and onions until the meat is almost tender. Add potatoes and carrots and bell pepper, and the liver spread and peanut butter. Season with ground pepper and salt until desired taste is achieved.



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