LAMB STEW WITH BREAD AND MINTAlthough this dish is common to many and different cultures around the world, the lamb stew acquires, in each region, some specificities according to the customs of the populations.
Portugal is not an exception and has a large variety of a lamb stew recipes, cooked according to the most usual ingredients of each province and, of course, the personal taste.
In the south of Portugal, Alentejo, the lamb stew is a very popular dish and its cooked with a large amount of sauce in order to soak the bread slices, usually remains of bread with 3 or 4 days, which, otherwise, wouldn’t be consumed. The mint sprigs give the dish the final touch that makes it unforgettable.
This weeks suggestion can be adapted according to your imagination, however, I’ll leave you some obvious suggestions:
- The lamb can be replaced for mutton, goat or kid;
- Other vegetables can be added and the amounts of carrots and potatoes can be reduced or increased;
- Other herbs can be added, according to your taste;
- And the most important suggestion: All the ingredients mentioned can be putted in a pan at the same time. After that cover the pan and let it simmer in low heat for about 1 and a half hour.
Portugal is not an exception and has a large variety of a lamb stew recipes, cooked according to the most usual ingredients of each province and, of course, the personal taste.
In the south of Portugal, Alentejo, the lamb stew is a very popular dish and its cooked with a large amount of sauce in order to soak the bread slices, usually remains of bread with 3 or 4 days, which, otherwise, wouldn’t be consumed. The mint sprigs give the dish the final touch that makes it unforgettable.
This weeks suggestion can be adapted according to your imagination, however, I’ll leave you some obvious suggestions:
- The lamb can be replaced for mutton, goat or kid;
- Other vegetables can be added and the amounts of carrots and potatoes can be reduced or increased;
- Other herbs can be added, according to your taste;
- And the most important suggestion: All the ingredients mentioned can be putted in a pan at the same time. After that cover the pan and let it simmer in low heat for about 1 and a half hour.
YOU WILL NEED (serves 4):
800 g / 1 lb and 12 ¼ oz of lean lamb (ribs or leg);1 dl / 3 ½ fl oz extra virgin olive oil;1 onion, chopped;3 garlic cloves, minced;
Salt; 1 fresh chili;
2 bay leaves;
1 tablespoon of paprika;
1 fresh ripe skinless tomato, cut into halves and sliced;
1 dl / 3 ½ fl oz white wine;½ lemon juice;
1.5 litres / 53 fl oz of water;1 carrot cut longitudinally in 4 parts and in half;3 medium potatoes, sliced;
200 g / 7 ¼ oz of bread, sliced;
4 fresh mint sprigs.
METHOD:
1. Brown the lamb pieces on both sides in a skillet with the olive oil, salt, bay leaves, chili, paprika and garlic, for about 5 minutes;
2. Remove the lamb and sauté the onion, tomato, wine and lemon juice;
3. Return the meat to the skillet and add the water and the carrot;
4. Cover and simmer for 45 minutes to 1 hour in low fire, depending on the meat tenderness;
5. Add the potatoes, cover and simmer for 20 minute more or until the potatoes are tender;6. Serve over bread slices and garnish with the mint sprigs.
2. Remove the lamb and sauté the onion, tomato, wine and lemon juice;
3. Return the meat to the skillet and add the water and the carrot;
4. Cover and simmer for 45 minutes to 1 hour in low fire, depending on the meat tenderness;
5. Add the potatoes, cover and simmer for 20 minute more or until the potatoes are tender;6. Serve over bread slices and garnish with the mint sprigs.
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