Best 2 Chanfana Lamb Recipes

Chanfana lamb is a traditional Portuguese dish that has been enjoyed for centuries. This hearty and flavorful stew is typically made with lamb, white wine, garlic, bay leaves, and paprika. The lamb is first marinated in a mixture of white wine, garlic, and herbs, then braised slowly in a flavorful broth until it is fall-off-the-bone tender. Chanfana lamb can be served with a variety of side dishes, such as rice, potatoes, or bread. It is a popular dish for special occasions, but it can also be enjoyed as a comforting meal on a cold winter's night.

Check out the recipes below so you can choose the best recipe for yourself!

CHANFANA LAMB -

Chanfana Lamb - image

Make and share this Chanfana Lamb - recipe from Food.com.

Provided by Catherine Robson

Categories One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion
1 large head of garlic
3 kg lamb shoulder, remove excess fat & cut into pieces
rock salt
white pepper
1 teaspoon sweet paprika, for each layer
2 -4 bay leaves
2 liters red wine, enough to cover meat
4 tablespoons olive oil
1 bunch flat leaf parsley

Steps:

In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
repeat until lamb is all used.
Pour over red wine to cover lamb.
Cover pot & marinate for at least 4 hours.
DO NOT REFRIGERATE.
When ready to cook you may need to top up wine as the meat will soak up some during the process.
pour over the olice oil & place the bunch of parcely on top.
cover with a tight lid or foil.
Pre heat oven to 200c.
Cook for 45 minutes( or until you can smell the aroma).
Then reduce to 180c & cook for 2.25hrs.

Nutrition Facts : Calories 1703.5, Fat 116.5, SaturatedFat 47.7, Cholesterol 360, Sodium 331.2, Carbohydrate 14.2, Fiber 1.2, Sugar 3.4, Protein 84.3

CHANFANA OU LAMPANTANA

Chanfana Ou Lampantana image

This dish was typical of the Beira provinces in Mozambique where it was served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat.

Provided by Dave5003

Categories Very Low Carbs

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 kg goat meat, cut into large pieces
120 g bacon, diced
125 ml olive oil
25 ml lard
2 onions, sliced
5 ml paprika
2 ml cloves, ground
2 ml nutmeg, ground
1 bay leaf
1 sprig parsley
3 cloves garlic
salt & pepper
to taste piri-piri (optional)
3 -4 liters red wine

Steps:

Preheat oven to 200 degrees C. Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in a very hot oven (200 degrees C) for 1 hour.
Remove the lit and stir. Add more wine if necessary.
Cover the pot again and reduce the oven temperature of 100 degrees C.
Continue cooking, preferably overnight or until the meat is tender.
(The time taken will depend on the age of the lamb or goat.) Serve with potatoes boiled in their Jackets.

Nutrition Facts : Calories 1266, Fat 42.5, SaturatedFat 10.6, Cholesterol 302.1, Sodium 598.5, Carbohydrate 17.5, Fiber 0.8, Sugar 4.7, Protein 106.2

Tips:

Choose high-quality lamb: The lamb is the star of the show in chanfana, so it's important to choose high-quality meat. Look for lamb that is fresh, tender, and has a good amount of marbling.
Marinate the lamb: Marinating the lamb in a flavorful mixture of red wine, garlic, bay leaves, and other herbs and spices helps to tenderize the meat and infuse it with flavor.
Use a slow cooker or Dutch oven: Chanfana is traditionally cooked in a clay pot, but you can also use a slow cooker or Dutch oven. This allows the lamb to cook slowly and evenly, resulting in a tender and flavorful dish.
Don't skimp on the vegetables: The vegetables in chanfana add flavor, texture, and nutrition to the dish. Use a variety of vegetables, such as carrots, potatoes, onions, and tomatoes.
Serve with crusty bread: Chanfana is traditionally served with crusty bread, which is perfect for soaking up the delicious sauce.

Conclusion:

Chanfana is a delicious and hearty Portuguese stew that is perfect for a special occasion or a weeknight meal. With its tender lamb, flavorful sauce, and colorful vegetables, chanfana is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give chanfana a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #lamb-sheep #easy #dietary #one-dish-meal #low-sodium #low-carb #low-in-something #meat #4-hours-or-less