📝 About This Recipe
Hailing from the sun-drenched plains of the Alentejo region, this rustic lamb stew is a masterpiece of Portuguese farmhouse cooking. It features tender morsels of lamb simmered in a fragrant broth of white wine, garlic, and fresh mint, all served over thick slices of crusty country bread that soak up the rich juices. It is a comforting, aromatic journey into the heart of Portugal’s culinary heritage.
🥗 Ingredients
The Lamb and Marinade
- 1.5 kg Lamb shoulder or leg (cut into 3cm cubes, bone-in pieces included for flavor)
- 500 ml Dry white wine (a crisp Portuguese wine like Vinho Verde or Alentejo white)
- 6 pieces Garlic cloves (crushed and peeled)
- 3 pieces Bay leaves (dried or fresh)
- 1 tablespoon Sweet paprika (Colorau)
- to taste Salt and black pepper
The Stew Base
- 100 ml Extra virgin olive oil (high quality Portuguese oil preferred)
- 2 pieces Large onions (finely chopped)
- 2 pieces Ripe tomatoes (peeled, seeded, and chopped)
- 1 piece Red bell pepper (sliced into thin strips)
- 1 tablespoon Lard (traditional for depth of flavor; can substitute with more oil)
- 1 large bunch Fresh mint (essential for the authentic Alentejo aroma)
- 2 pieces Cloves (whole)
- 500 ml Water or lamb stock (hot)
The Bread Foundation
- 1 loaf Alentejo bread or sourdough (stale bread from the previous day works best, sliced thick)
👨🍳 Instructions
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1
In a large bowl, marinate the lamb with the white wine, crushed garlic, bay leaves, paprika, salt, and pepper. Cover and refrigerate for at least 4 hours, or ideally overnight, to tenderize the meat.
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2
Drain the lamb, reserving all the marinade liquid for later use. Pat the meat dry with paper towels to ensure a good sear.
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3
In a large, heavy-bottomed clay pot or Dutch oven, heat the olive oil and lard over medium-high heat.
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4
Brown the lamb pieces in batches, being careful not to crowd the pan. Remove the browned meat and set aside. This step develops the 'fond' or caramelized bits essential for the sauce.
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5
In the same pot, add the chopped onions and red bell pepper. Sauté for 8-10 minutes until the onions are translucent and starting to golden.
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6
Add the chopped tomatoes and cook for another 5 minutes until they break down into a thick paste.
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7
Return the lamb to the pot. Pour in the reserved marinade and the cloves. Stir well to deglaze the bottom of the pot.
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8
Add enough hot water or stock to just cover the meat. Bring to a gentle boil, then reduce the heat to low.
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9
Add half of the fresh mint sprigs (keep them whole for easy removal later). Cover the pot tightly.
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10
Simmer gently for 1 hour to 1 hour 15 minutes, or until the lamb is fork-tender. If the sauce is too thin, simmer uncovered for the last 15 minutes.
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11
Taste and adjust the seasoning with salt and pepper. Remove the whole mint sprigs and bay leaves.
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12
While the meat finishes, lightly toast the thick slices of bread if they are too fresh; if they are already stale, leave them as is.
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13
To serve, place 1 or 2 slices of bread in the bottom of deep individual bowls or a large serving platter.
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14
Ladle the hot broth over the bread first so it can absorb the liquid, then top with the meat and remaining sauce.
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15
Garnish generously with the remaining fresh mint leaves and serve immediately.
💡 Chef's Tips
Use meat with the bone in; the marrow adds a silky richness to the broth that boneless cuts lack. Do not skip the mint—it is the signature flavor profile of an Alentejo Ensopado and cuts through the richness of the lamb. If the stew feels too heavy, add a splash of white wine vinegar just before serving to brighten the flavors. Ensure your bread is 'yesterday's bread'—fresh bread will turn into mush, whereas stale bread holds its texture while soaking up the broth.
🍽️ Serving Suggestions
Pair with a full-bodied red wine from the Alentejo region, such as an Alicante Bouschet blend. Serve with a side of simple boiled potatoes if you want an even heartier meal. A simple green salad with a sharp vinaigrette helps balance the savory depth of the stew. Follow the meal with a traditional Portuguese dessert like Sericaia or Encharcada for the full experience.