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 servings
Cuisine: portuguese
Ingredients: 800 g boneless lamb shoulder cut into 4cm cubes; 3 tbsp olive oil; 1 pcs yellow onion chopped; 4 clove garlic minced; 1 pcs red bell pepper seeded and sliced; 2 tbsp tomato paste; 240 ml dry white wine; 480 ml chicken broth; 2 pcs bay leaf; 1 tbsp sweet paprika; 600 g potato peeled and cut into 3cm cubes; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 0.25 cup fresh parsley chopped; 0.25 cup fresh cilantro chopped (optional)

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.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 821 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 gboneless lamb shoulder, cut into 4cm cubes
3 tbspolive oil
1 pcsyellow onion, chopped
4 clovegarlic, minced
1 pcsred bell pepper, seeded and sliced
2 tbsptomato paste
240 mldry white wine
480 mlchicken broth
2 pcsbay leaf
1 tbspsweet paprika
600 gpotato, peeled and cut into 3cm cubes
1.5 tspsalt
0.5 tspblack pepper, freshly ground

garnish

0.25 cupfresh parsley, chopped
0.25 cupfresh cilantro, chopped(optional)

Equipment

large pot · wooden spoon · cutting board · knife

The method

Step by step

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

Nutrition

52%Score

Calories: 821.3kcal
Protein: 38.6g
Carbs: 40.4g
Fat: 55.2g
Fibre: 6.3g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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