Caldereta
| Yield: | 4 Servings |
| Categories: | Meats, Indian |
| Stephen Ceideburg | ||
| 2 | lb | Lamb, beef or goat, cut into 1 1/2-inch cubes |
| 3 | tb | Distilled white vinegar |
| 1 1/4 | ts | Salt |
| Freshly ground black pepper | ||
| 4 | tb | Olive oil |
| 3 | Whole dried hot red chiles | |
| 5 | Garlic cloves, peeled and minced | |
| 1 | lg | Onion, peeled and minced |
| 1 | ts | Whole black peppercorns |
| 1 | Two-inch cinnamon stick | |
| 2 | Bay leaves | |
| 4 | ts | Tomato paste |
| 2 | md | Potatoes |
| 1/2 | lg | Red bell pepper |
| 8 | Whole stuffed green olives |
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