Ensopado de Borrego
Portuguese cuisine is known for its simplicity, bold flavors and rustic charm. One such dish that perfectly embodies these qualities is the Ensopado de Borrego or Portuguese Lamb Stew. This hearty and wholesome stew has been a staple in Portuguese households for generations, and for good reason. The succulent lamb is cooked to perfection in a fragrant broth that’s enriched with wholesome vegetables and aromatic herbs, making it a perfect comfort food.
The history of this iconic Portuguese dish can be traced back to the rural countryside, where it was commonly cooked in stone ovens or over open fires. Today, it’s a popular dish often prepared by home cooks or found in local restaurants across Portugal. In fact, the Ensopado de Borrego is so beloved across the country that it often forms the centerpiece of festive celebrations or family gatherings.
The key ingredient in this dish is, of course, the lamb which is traditionally cut into large chunks and left on the bone. The choice of lamb cut can vary from region to region, but it’s always fresh and of the highest quality. The lamb is then seasoned with simple herbs and spices such as garlic, bay leaves, and paprika to add depth and flavor to the meat.
Along with the lamb, the Ensopado de Borrego also includes a variety of vegetables such as potatoes, carrots, onions, and celery. Each vegetable adds a unique texture and flavor to the stew. The vegetables are typically diced or sliced and added to the broth to cook alongside the meat, absorbing all the flavors and nutrients of the rich broth.
The broth for the stew is made from a mixture of broth, red wine, and tomatoes, which are blended together to create a silky smooth base for the dish. This mixture is then simmered slowly, allowing the flavors to meld together, creating the perfect balance of sweetness, acidity, and umami.
Aside from the quality of the lamb, the key to a perfect Ensopado de Borrego is timing. Cooking the lamb and vegetables for too long can result in overcooked meat and soggy vegetables. On the other hand, undercooking the stew can leave the lamb tough and chewy. A traditional Ensopado de Borrego takes at least 2 to 3 hours to cook on a low heat, allowing all the ingredients to cook through and develop their flavors.
In conclusion, the Ensopado de Borrego is a classic example of the simple yet flavorful dishes that are the hallmark of Portuguese cuisine. The recipe is easy to make, and the ingredients are readily available, making it an ideal meal for any dinner party or family celebration. Whether you’re a seasoned cook or a novice, the Ensopado de Borrego is a dish that anyone can master, and once you try it, you’ll be hooked forever!
Ingredients:
- 2 lbs lamb shoulder, cut into cubes
- 2 onions, chopped
- 4 cloves of garlic, minced
- 4 tomatoes, peeled and chopped
- 2 bay leaves
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 cups water
- Salt and black pepper to taste
- 1 lb potatoes, peeled and chopped
- 1 lb carrots, peeled and chopped
- 1 cup chopped fresh parsley
Directions:
- Preheat a large pot or Dutch oven over medium-high heat.
- Add lamb to the pot and brown on all sides.
- Remove the lamb from the pot and set it aside.
- Add onions and garlic to the pot and cook until onions are translucent.
- Add the chopped tomatoes, bay leaves, paprika, cumin, and coriander to the pot. Mix well.
- Return the lamb to the pot and add water. Season with salt and black pepper.
- Bring to a boil and then lower the heat to a simmer.
- Cover and cook for 1 hour.
- Add the chopped potatoes and carrots to the pot. Mix well.
- Cover and cook for another 30 minutes, or until vegetables are tender.
- Remove bay leaves from the pot and discard.
- Garnish with chopped parsley before serving.
Note: This dish can be served with crusty bread or rice. Enjoy!