Chanfana

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

Portuguese Lamb Ragout

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

Europe
Portugal
Stew
Main course
Spicy
Gluten-free

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