Ensopado de Borrego (Portuguese Lamb Stew)

Príprava

Suroviny

Postup

Krok za krokom

1. 1

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

   Približne 3 min

2. 2

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

   Približne 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.

   Približne 10 min

   Poznámka kuchára: 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.

   Približne 7 min

5. 5

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

   Približne 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.

   Približne 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.

   Približne 3 min

8. 8

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

   Približne 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.

   Približne 1 h

   Poznámka kuchára: 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.

    Približne 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.

    Približne 25 min

12. 12

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

    Približne 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.