Caldereta de Cordero

Method

1. Heat a heavy-bottomed pot or caldero over medium-high heat, then sear the 300 g of lamb pieces on all sides until deeply browned, about 4 minutes per side.
2. Add the 3 cloves of garlic to the pot and cook them alongside the lamb for 1 minute until fragrant, then deglaze with the 2 tbsp of red wine, scraping up any browned bits from the bottom.
3. Roughly chop the 2 medium tomatoes and slice the 2 peppers, then add them to the pot along with the 2 bay leaves and stir to combine everything.
4. Reduce the heat to low, cover the pot, and allow the caldereta to simmer gently for approximately 28 minutes until the lamb is tender and the tomatoes and peppers have broken down into a thick, rich sofrito-style sauce.
5. Remove and discard the bay leaves, adjust seasoning if needed, and serve the caldereta hot directly from the pot.