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 portioner
Cuisine: portuguese
Ingredients: 800 g boneless lamb shoulder cut into 4cm cubes; 3 spsk. olive oil; 1 stk. yellow onion chopped; 4 fed garlic minced; 1 stk. red bell pepper seeded and sliced; 2 spsk. tomato paste; 240 ml dry white wine; 480 ml chicken broth; 2 stk. bay leaf; 1 spsk. sweet paprika; 600 g potato peeled and cut into 3cm cubes; 1,5 tsk. salt; 0,5 tsk. black pepper freshly ground; 0,25 kop fresh parsley chopped; 0,25 kop fresh cilantro chopped (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 2 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 821 kcal

Glutenfri

Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

800 gboneless lamb shoulder, cut into 4cm cubes
3 spsk.olive oil
1 stk.yellow onion, chopped
4 fedgarlic, minced
1 stk.red bell pepper, seeded and sliced
2 spsk.tomato paste
240 mldry white wine
480 mlchicken broth
2 stk.bay leaf
1 spsk.sweet paprika
600 gpotato, peeled and cut into 3cm cubes
1,5 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

0,25 kopfresh parsley, chopped
0,25 kopfresh cilantro, chopped(valgfrit)

Udstyr

large pot · wooden spoon · cutting board · knife

Fremgangsmåde

Trin for trin

1
Pat the lamb cubes dry with paper towels and season them generously with salt and black pepper.
Ca. 3 min.
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 7 min.
5
Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.
Ca. 2 min.
6
Add the tomato paste and sweet paprika. Stir constantly for one minute to cook out the raw flavor of the paste.
Ca. 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.
Ca. 3 min.
8
Return the seared lamb to the pot along with any accumulated juices. Add the chicken broth and bay leaves.
Ca. 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.
Ca. 1 t.
Kokkens note: 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.
Ca. 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.
Ca. 25 min.
12
Remove the bay leaves. Taste the stew and adjust seasoning with more salt and pepper if needed.
Ca. 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.

Pr. portion

Næringsindhold

52%Score

Kalorier: 821,3kcal
Protein: 38,6g
Kulhydrat: 40,4g
Fedt: 55,2g
Kostfibre: 6,3g
Sukker: 7,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

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