Entree: Portugal – Alentejo – Ensopado de borrego (Alentejo lamb stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 55 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–3.5 cm) cubes, trimmed of excess fat
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper, freshly ground
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 2 tbsp (30 ml) sweet smoked paprika (pimentón)
- 1 tsp (5 ml) ground cumin (optional, traditional in some households)
- 2 tbsp (34 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) lamb or beef stock (or water plus bouillon)
- 2 bay leaves
- 2 medium tomatoes, peeled and chopped or 1 cup (240 g) canned chopped tomatoes
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 1/2 cup (120 ml) (packed, about 0.53 oz (15 g)) fresh cilantro (coentro), chopped, plus extra for garnish
- 1 tsp (5 ml) red wine vinegar or lemon juice (to brighten)
- Salted crusty bread for serving (optional)

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 in (2.5–3.5 cm) cubes, trimmed of excess fat
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper, freshly ground
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves (about 12 g) garlic, minced
- 2 tbsp (30 ml) sweet smoked paprika (pimentón)
- 1 tsp (5 ml) ground cumin (optional, traditional in some households)
- 2 tbsp (34 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) lamb or beef stock (or water plus bouillon)
- 2 bay leaves
- 2 medium tomatoes, peeled and chopped or 1 cup (240 g) canned chopped tomatoes
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 1/2 cup (packed, about 15 g) fresh cilantro (coentro), chopped, plus extra for garnish
- 1 tsp (5 ml) red wine vinegar or lemon juice (to brighten)
- Salted crusty bread for serving (optional)

Instructions

1. Season lamb cubes with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot or Dutch oven over medium-high heat. Brown lamb in batches without overcrowding until well caramelized; transfer to a plate.
2. Reduce heat to medium, add sliced onion and a pinch of salt; cook until softened and beginning to color, about 8–10 minutes. Add minced garlic, smoked paprika and cumin (if using) and cook 1 minute until fragrant.
3. Stir in tomato paste, then deglaze pan with 1/2 cup (120 ml) white wine, scraping up browned bits. Return browned lamb to the pot; add stock, bay leaves, chopped tomatoes, and bring to a gentle simmer.
4. Cover partially and simmer gently for about 1 to 1 1/2 hours, stirring occasionally, until lamb is nearly tender. Add potato chunks and continue simmering uncovered 25–35 minutes until potatoes and lamb are very tender and sauce has thickened.
5. Stir in chopped cilantro and 1 tsp (5 ml) red wine vinegar or lemon juice; adjust seasoning with salt and pepper. Remove bay leaves before serving.
6. Serve hot, garnished with extra cilantro, accompanied by crusty bread or simple boiled rice as preferred.