Cazuela de cordero

‚Cazuela‘ is the name for stew and each South American country has their own ‚cazuelas‘. We tried our first in Argentina in El Calafate and had a lamb stew. We loved it for its simplicity and yet full flavor. Here is a recipe for one option that anyone should be able to cook even without much experience. ‚Cazuelas‘ is also the name for the classical stew pot dish you can see in the picture.

Cazuela de cordero

Serves 6
Prep time 20 minutes
Cook time 2 hours
Total time 2 hours, 20 minutes
Meal type Main Dish
Misc Serve Hot
Region South American


  • 1kg lamb meat (best shoulder bring bones from the butcher as well)
  • 3 Medium onions
  • 1 bulb garlic
  • 4 Medium carrots
  • 750g pumpkin
  • 4 Medium sweet potato
  • different herbs (dried oregano, bay leaf, dried thyme, fresh romero))
  • 500ml semi secco red wine
  • some oil
  • 400ml lamb fond
  • 100ml double concentrated tomato paste
  • salt and pepper
  • 4 Medium sweet red pepper


The cooking time is difficult to pin down exactly. Cook until lamb is tender, should normally be anything between 1 - 2 hours.


Step 1 Cut meat into cubes, coat it with flour and fry for a few minutes in a hot pan, just so the skin is brown. Put it aside, fry the bones as well.
Step 2 Cut onion into small cubes as well. Peel and squeeze the garlic cloves. Fry it gently with oil and herbs in a large pot, add the tomato paste and turn up the heat to roast it for 3 minutes.
Step 3 Cut carrots into cubes and add together with fried bones, fried meat, wine and herbs. Cook for 5 minutes until the alcohol is evaporated.
Step 4 Cut pumpkin, sweet potatoes and red peppers in cubes in the meantime (save 1/3 for later) and add after 5 minutes, pour in the lamb fond at the end.
Step 5 Cover the pot with a lid and cook everything until the lamb is tender. Season with salt and pepper as required.
Step 6 Take out the meat and the veggies, leave the bones and reduce the fond by 1/3 until the sauce is thick enough.
Step 7 Take out the bones, add the meat and the veggies again, add some red wine (salt and pepper if needed) and keep it warm on low heat.
Step 8 Put left over sweet potato and pumpkin cubes on a baking tray, sprinkle olive oil and herbs over it and grill it in the oven until brown and tender.
Step 9 Serve if possible in a original cazuela stone pot with the grilled veggies as topping. Serve with warm baguette bread and a good red wine. Enjoy!

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