Portugese Lamb Stew
Start by cutting your lamb into large cubes and dicing your bacon.
Heat a large sauce pan and cook the bacon.
Next, add the diced onions, garlic, paprika, allspice, nutmeg, and bay leaves. Do not remove the bacon grease, and cook until the onions are browned and soft. (Stir frequently and cook on medium heat.)
Stir in the Piri Piri and parsley.
Push the ingredients around the sides of the sauce pan to expose the center.
Add Lamb and brown. Do not cook thourghly.
Once the lamb is browned, mix all the ingredients together.
Place this in a tagine and fill it with the red wine, until it just covers everything.
Allow this to sit for 30-45 minutes while preparing the coals (or preheating the oven to 375 degrees F).
Place the tagine over the coals for 60-75 minutes.
While the Canfana is cooking, prepare and cook the potatoes. Cut the potatoes in half. Then, quarter them. Place on a cooking sheet. Next, brush olive oil on the potatoes. Distribute the rosemary, salt and pepper evenly over the potatoes. Cook at 375 degrees F for 40 minutes (or until done).
Serve the Canfana with potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (843g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1490 (73%)|
|Amt Per Serving||% DV|
|Total Fat 165.6g||221 %|
|Saturated Fat 73.9g||369 %|
|Monounsaturated Fat 68.6g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 219.2mg||67 %|
|Sodium 300.9mg||10 %|
|Potassium 2034.8mg||54 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 63.2g|
|Protein 27.3g||39 %|
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Calories per serving: 2030
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