Name: Chanfana (Portuguese Lamb Ragout)
Yield: Serves 6 to 8
Cuisine: Portugal
Ingredients: 2 tablespoons finely minced garlic; 1 teaspoon (or to taste) freshly grated nutmeg; 1½ cups dry red wine; 3 tablespoons paprika; 2 large onions, cut into medium dice; Salt and freshly ground pepper; 6 tablespoons chopped fresh parsley; 36 Niçoise olives; 1 cup Lamb or Chicken Stock; 1¼ cups slivered almonds; 3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes; ½ cup (or as needed) olive oil

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The original Portuguese recipe calls for leg of lamb, but we have adapted it for a ragout. Hot cooked rice combined with fresh mint makes a nice accompaniment.

Ingredients

½ cup (or as needed) olive oil
3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes
2

Method

Heat ¼ cup olive oil in a heavy sauté pan over high heat. Add as many lamb cubes as will comfortably fit in the pan (overcrowding will cause the lamb to steam rather than brown) and brown on all sides; transfer to a deep casserole. Repeat with the remaining lamb cubes, adding

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Ingredients

Method

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