Caldereta de chivo

Caldereta de chivo is a traditional dish originating from Yunquera, located high in the mountains near Ronda. It’s made with a combination of lamb, lemon juice and zest, white wine, cinnamon, cloves, peppercorns, olive oil, and bay leaves. The meat is rubbed with the ground spices, salt, lemon zest and juice. The remaining oil and wine are poured into the casserole with the meat, and the dish is baked until the meat is tender and browned. The meat is served sliced with its own gravy, and it’s usually accompanied by rice or mashed potatoes on the side. In the past, this dish used to be made with wild goat. It’s recommended to follow up the dish with sweet white grapes and a few pieces of turrón.