Main CourseDinner

Ensopado de Borrego (Portuguese Lamb Stew)

Name: Ensopado de Borrego (Portuguese Lamb Stew)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4 racions
Cuisine: portuguese
Ingredients: 800 g boneless lamb shoulder cut into 4cm cubes; 3 cs olive oil; 1 u yellow onion chopped; 4 gra garlic minced; 1 u red bell pepper seeded and sliced; 2 cs tomato paste; 240 ml dry white wine; 480 ml chicken broth; 2 u bay leaf; 1 cs sweet paprika; 600 g potato peeled and cut into 3cm cubes; 1,5 ct salt; 0,5 ct black pepper freshly ground; 0,25 tassa fresh parsley chopped; 0,25 tassa fresh cilantro chopped (opcional)

This is a classic Portuguese stew featuring tender lamb simmered in a rich, aromatic sauce of white wine, tomatoes, and herbs. Hearty potatoes are added towards the end, making it a complete and satisfying one-pot meal.

Una recepta original de Forkin

Temps total: 2 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 821 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

800 gboneless lamb shoulder, cut into 4cm cubes
3 csolive oil
1 uyellow onion, chopped
4 gragarlic, minced
1 ured bell pepper, seeded and sliced
2 cstomato paste
240 mldry white wine
480 mlchicken broth
2 ubay leaf
1 cssweet paprika
600 gpotato, peeled and cut into 3cm cubes
1,5 ctsalt
0,5 ctblack pepper, freshly ground

garnish

0,25 tassafresh parsley, chopped
0,25 tassafresh cilantro, chopped(opcional)

Estris

large pot · wooden spoon · cutting board · knife

Elaboració

Pas a pas

1
Pat the lamb cubes dry with paper towels and season them generously with salt and black pepper.
Uns 3 min
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 2 min
3
Working in batches to avoid overcrowding, sear the lamb cubes on all sides until well-browned. Remove the lamb from the pot and set aside.
Uns 10 min
Nota de cuina: Proper browning develops a deep, savory flavor, so don't rush this step.
4
Reduce the heat to medium, add the chopped onion to the pot, and sauté until softened and translucent, about 5-7 minutes.
Uns 7 min
5
Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.
Uns 2 min
6
Add the tomato paste and sweet paprika. Stir constantly for one minute to cook out the raw flavor of the paste.
Uns 1 min
7
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer and reduce for about 3 minutes.
Uns 3 min
8
Return the seared lamb to the pot along with any accumulated juices. Add the chicken broth and bay leaves.
Uns 1 min
9
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60 minutes.
Uns 1 h
Nota de cuina: The simmer should be very gentle, with only a few bubbles breaking the surface, to ensure the lamb becomes tender.
10
Add the cubed potatoes to the stew, stirring to submerge them in the liquid.
Uns 1 min
11
Cover the pot again and continue to simmer for another 25-30 minutes, or until the lamb is very tender and the potatoes are cooked through.
Uns 25 min
12
Remove the bay leaves. Taste the stew and adjust seasoning with more salt and pepper if needed.
Uns 1 min
13
Let the stew rest for a few minutes off the heat, then ladle into bowls and garnish with fresh parsley and cilantro before serving.

Per ració

Nutrició

52%Puntuació

Calories: 821,3kcal
Proteïnes: 38,6g
Hidrats de carboni: 40,4g
Greixos: 55,2g
Fibra: 6,3g
Sucre: 7,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop or in the microwave until hot throughout.