PORTUGUESE LAMB STEW | ENSOPADO

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, while beef is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often cheaper.

Chop lamb into smaller pieces, including shoulder, ribs, and breast plate, totaling about 1.5 kg.

Add 2 bay leaves, 2 garlic cloves, rosemary, thyme, black pepper, sweet paprika, and salt to the lamb and massage the spices in.

Slice onions and add them to the pot with olive oil; sauté until they become translucent.

Add roughly chopped carrots and cook for a few minutes until they soften.

Introduce both fresh and canned tomatoes to the pot for extra flavor.

Drain the lamb and add it to the pot, allowing it to braise with the vegetables.

Add 400g of canned tomatoes and some fresh tomatoes to build the sauce.

Cook the mixture for about 40 minutes, adjusting seasoning as needed with salt and pepper.

Boil potatoes in salted water with the skin on; peel once cooled.

Finish the stew with piri piri sauce and serve with boiled potatoes and toasted bread.

Cooking Techniques

Equipment Needed

Spice Level: