Chanfana

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   Preheat your oven to 160°C (325°F).

   Около 10 мин

2. 2

   In a large bowl, combine the lamb shoulder chunks with the crushed garlic, bay leaves, paprika, cumin, salt, and black pepper.

   Около 5 мин

   Бележка на готвача: Ensure the lamb is evenly coated with the spices.

3. 3

   Add the red wine and mix well, ensuring the lamb is submerged. Marinate for at least 30 minutes, or ideally, several hours in the refrigerator.

   Около 30 мин

   Бележка на готвача: Marinating overnight will enhance the flavor significantly.

4. 4

   Transfer the marinated lamb and all the liquid into a large, oven-safe clay pot or heavy-bottomed Dutch oven.

   Около 5 мин

   Бележка на готвача: A traditional clay pot helps distribute heat evenly and retains moisture.

5. 5

   Drizzle the olive oil over the lamb mixture.

   Около 1 мин

6. 6

   Cover the pot tightly with a lid or aluminum foil.

   Около 1 мин

   Бележка на готвача: A tight seal is crucial to prevent liquid loss during the long cooking time.

7. 7

   Place the pot in the preheated oven and cook for 3 to 4 hours, or until the lamb is fork-tender and easily falls apart.

   Около 4 ч

   Бележка на готвача: Check occasionally to ensure there is enough liquid; if it's drying out, add a small amount of water or red wine.

8. 8

   Once cooked, remove the bay leaves.

   Около 1 мин

9. 9

   Serve the Chanfana hot, traditionally with boiled potatoes or crusty bread to soak up the rich sauce.