Ensopado de Borrego (Portuguese Lamb Stew)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Pat the lamb cubes dry with paper towels and season them generously with salt and black pepper.

   Ongeveer 3 min

2. 2

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   Ongeveer 2 min

3. 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.

   Ongeveer 10 min

   Tip van de kok: Proper browning develops a deep, savory flavor, so don't rush this step.

4. 4

   Reduce the heat to medium, add the chopped onion to the pot, and sauté until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

5. 5

   Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.

   Ongeveer 2 min

6. 6

   Add the tomato paste and sweet paprika. Stir constantly for one minute to cook out the raw flavor of the paste.

   Ongeveer 1 min

7. 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.

   Ongeveer 3 min

8. 8

   Return the seared lamb to the pot along with any accumulated juices. Add the chicken broth and bay leaves.

   Ongeveer 1 min

9. 9

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60 minutes.

   Ongeveer 1 uur

   Tip van de kok: The simmer should be very gentle, with only a few bubbles breaking the surface, to ensure the lamb becomes tender.

10. 10

    Add the cubed potatoes to the stew, stirring to submerge them in the liquid.

    Ongeveer 1 min

11. 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.

    Ongeveer 25 min

12. 12

    Remove the bay leaves. Taste the stew and adjust seasoning with more salt and pepper if needed.

    Ongeveer 1 min

13. 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.