Ensopado de Borrego (Portuguese Lamb Stew)

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 3 мин

2. 2

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

   Около 2 мин

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.

   Около 10 мин

   Совет повара: 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.

   Около 7 мин

5. 5

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

   Около 2 мин

6. 6

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

   Около 1 мин

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.

   Около 3 мин

8. 8

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

   Около 1 мин

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.

   Около 1 ч

   Совет повара: 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.

    Около 1 мин

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.

    Около 25 мин

12. 12

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

    Около 1 мин

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.