Chafana de Borrego (Lamb Stew)Featured by Herdade das Barras in the International Wine Club.
Chanfana de Borrego, or Lamb Stew, is a variation of one of the most signature dishes in Portuguese traditional cuisine. Chanfana is a meat stew made with lamb (or goat) combining flavorful ingredients like bacon, mint, garlic, and chili in a tasteful dish that has a slightly spicy kick. **Stew will need to marinate for up to 8 hours.Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 150 Minutes
• 3 pounds boneless lamb meat, cut into medium sized pieces
• 6 tablespoons olive oil
• 3 oz. thick sliced bacon, coarsely chopped
• 1 pound onions, sliced
• 8 garlic cloves, chopped
• 4 bay leaves
• 1/2 oz. flat leaf parsley leaves, chopped
• 1/2 oz. fresh mint leaves, chopped
• 2 teaspoons paprika
• 1 tablespoon coarse salt
• 1.5 tablespoons chilli powder
• 3 cups red wine
• 2 tablespoons tomato paste
Combine the lamb, garlic, bay leaves, parsley, mint, paprika, salt and chili in a large bowl. Pour in enough wine to cover the contents completely, cover it and refrigerate for 7-8 hours.
Preheat the oven to 350 degrees F. Remove the bowl from the refrigerator and return it to room temperature.
In a large frying pan, heat the olive oil and bacon over medium heat and cook until the bacon separates and is partially cooked.
Add the onions and cook until they are almost golden, for about 6-8 minutes while stirring constantly.
Once done, stir in the meat mixture, cover and transfer to the clay pot and place in the oven to cook for 1.5 hours.
After that uncover it and stir in the tomato paste and let it cook until meat is very tender, about 40 to 45 minutes longer.
Once done remove the clay pot from the oven and let the stew cool for about 15 minutes before serving.
Recipe provided by Herdade das Barras