Portuguese Lamb Stew

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 4 cups (960ml) beef or vegetable broth 4 cups (960ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, and red bell pepper to the pot. Stir and cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the lamb to the pot and add the bay leaves, paprika, red wine, and broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed. Serve the Portuguese Lamb Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose lamb shoulder or leg cuts. Trim any excess fat before cooking.
• Red wine — Use a dry red wine such as Cabernet Sauvignon or Merlot to enhance the flavors of the stew.
• Paprika — Opt for smoked paprika to add a subtle smoky flavor to the dish.

Tips & Tricks

• For a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 30 minutes of cooking.
• Allow the stew to rest for a few minutes before serving to allow the flavors to fully develop.
• Serve the Portuguese Lamb Stew with crusty bread or rice to soak up the delicious broth.

Serving advice

Serve the Portuguese Lamb Stew in deep bowls, garnished with fresh parsley. Accompany it with crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped parsley on top of the stew before serving. Serve it in rustic ceramic bowls for an authentic Portuguese touch.