Ensopado de Borrego (Portuguese Lamb Stew)

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Спосіб приготування

Крок за кроком

1. 1

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

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2. 2

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

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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.

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   Примітка кухаря: 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.

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5. 5

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

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6. 6

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

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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.

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8. 8

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

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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.

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   Примітка кухаря: 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.

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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.

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12. 12

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

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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.