Main CourseDinner

Chanfana

Name: Chanfana
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 porții
Cuisine: portuguese
Ingredients: 1.500 g lamb shoulder cut into large chunks; 750 ml red wine good quality, dry; 8 cățel garlic crushed; 3 buc. bay leaf; 1 lingură paprika; 0,5 linguriță cumin; 3 lingură olive oil; 1 linguriță salt; 0,5 linguriță black pepper freshly ground

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.

O rețetă originală de Forkin

Durată totală: 4 ore 30 min.
Porții: 6
Dificultate: Medie
Per porție: 808 kcal

Fără gluten

Informații despre alergeni: poate conține sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1.500 glamb shoulder, cut into large chunks
750 mlred wine, good quality, dry
8 cățelgarlic, crushed
3 buc.bay leaf
1 lingurăpaprika
0,5 lingurițăcumin
3 lingurăolive oil
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

Ustensile

clay pot · large bowl · dutch oven · oven

Mod de preparare

Pas cu pas

1
Preheat your oven to 160°C (325°F).
Aproximativ 10 min.
2
In a large bowl, combine the lamb shoulder chunks with the crushed garlic, bay leaves, paprika, cumin, salt, and black pepper.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 30 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: A traditional clay pot helps distribute heat evenly and retains moisture.
5
Drizzle the olive oil over the lamb mixture.
Aproximativ 1 min.
6
Cover the pot tightly with a lid or aluminum foil.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 4 ore
Nota bucătarului: 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.
Aproximativ 1 min.
9
Serve the Chanfana hot, traditionally with boiled potatoes or crusty bread to soak up the rich sauce.

Per porție

Valori nutriționale

25%Scor

Calorii: 808,4kcal
Proteine: 40,9g
Carbohidrați: 6,9g
Grăsimi: 62,1g
Fibre: 0,7g
Zahăr: 0,8g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover Chanfana in an airtight container in the refrigerator.

Reîncălzire

Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of water or wine if needed to maintain moisture.