Chanfana
Chanfana is a traditional Portuguese lamb stew, slow-cooked to perfection in a clay pot. The meat becomes incredibly tender, infused with red wine, garlic, and bay leaves. This hearty dish is perfect for a special occasion or a comforting meal.
En original oppskrift av Forkin
- Total tid
- 4 t 30 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 808 kcal
Allergeninformasjon: kan inneholde sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 1 500 glamb shoulder, cut into large chunks
- 750 mlred wine, good quality, dry
- 8 feddgarlic, crushed
- 3 stk.bay leaf
- 1 sspaprika
- 0,5 tscumin
- 3 ssolive oil
- 1 tssalt
- 0,5 tsblack pepper, freshly ground
Utstyr
clay pot · large bowl · dutch oven · oven
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 160°C (325°F).
Omtrent 10 min
- 2
In a large bowl, combine the lamb shoulder chunks with the crushed garlic, bay leaves, paprika, cumin, salt, and black pepper.
Omtrent 5 min
Kokkens tips: Ensure the lamb is evenly coated with the spices.
- 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.
Omtrent 30 min
Kokkens tips: Marinating overnight will enhance the flavor significantly.
- 4
Transfer the marinated lamb and all the liquid into a large, oven-safe clay pot or heavy-bottomed Dutch oven.
Omtrent 5 min
Kokkens tips: A traditional clay pot helps distribute heat evenly and retains moisture.
- 5
Drizzle the olive oil over the lamb mixture.
Omtrent 1 min
- 6
Cover the pot tightly with a lid or aluminum foil.
Omtrent 1 min
Kokkens tips: A tight seal is crucial to prevent liquid loss during the long cooking time.
- 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.
Omtrent 4 t
Kokkens tips: Check occasionally to ensure there is enough liquid; if it's drying out, add a small amount of water or red wine.
- 8
Once cooked, remove the bay leaves.
Omtrent 1 min
- 9
Serve the Chanfana hot, traditionally with boiled potatoes or crusty bread to soak up the rich sauce.
Per porsjon
Næringsinnhold
- Kalorier
- 808,4kcal
- Protein
- 40,9g
- Karbohydrater
- 6,9g
- Fett
- 62,1g
- Fiber
- 0,7g
- Sukker
- 0,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover Chanfana in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of water or wine if needed to maintain moisture.