Best 2 Chanfana Lamb Recipes

**Journey into the realm of Portuguese culinary heritage with Chanfana:**

Hailing from the picturesque region of Beira Litoral, Chanfana is a traditional Portuguese dish that captivates the senses with its rich flavors and unique cooking technique. This slow-cooked lamb stew embodies the essence of rustic Portuguese cuisine, simmered to perfection in a clay pot known as a "caçoila." The result is a meltingly tender lamb that falls off the bone, infused with a symphony of aromatic spices and the earthy goodness of red wine. Join us on a culinary adventure as we delve into the depths of Chanfana, exploring its captivating history, regional variations, and the secrets to preparing this delectable dish at home. Discover the traditional Chanfana recipe, along with tantalizing variations that showcase the versatility of this Portuguese classic. From the classic Chanfana à Moda de Coimbra to the innovative Chanfana de Pato (duck Chanfana), these recipes offer a glimpse into the diverse culinary landscapes of Portugal.

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: Opt for lamb shoulder or leg with good marbling for a flavorful result.
Marinate the lamb: Marinating the lamb overnight or for several hours enhances its flavor. Use a marinade with aromatic herbs, spices, and citrus or vinegar to tenderize the meat.
Brown the lamb: Before braising, brown the lamb in hot oil in a large pot or Dutch oven. This step adds color and depth to the stew.
Use a flavorful cooking liquid: The cooking liquid for chanfana is crucial. Use a combination of red wine, chicken or lamb broth, tomatoes, and aromatic vegetables to create a rich and flavorful sauce.
Simmer gently: Cook the chanfana over low heat for several hours, allowing the flavors to meld and the meat to become fall-off-the-bone tender.
Serve with traditional sides: Accompany chanfana with classic Portuguese sides such as boiled potatoes, rice, or migas (a dish made from bread crumbs, garlic, and olive oil).

Conclusion:

Chanfana is a delectable Portuguese dish that showcases the exquisite flavors of tender lamb braised in a rich and aromatic sauce. Its preparation involves marinating the lamb, browning it, and then simmering it in a flavorful cooking liquid. The end result is a dish that is both comforting and elegant, perfect for special occasions or everyday meals. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, chanfana is a must-try recipe that will surely impress your taste buds.

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