Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Lamb stew is a dish associated with Alentejo, a region known for its straightforward, aromatic cuisine closely tied to bread.
The meat cooks slowly until tender, while the sauce thickens to be served over slices of bread.
Ingredients
- 1.2 kg of lamb in pieces
- 2 sliced onions
- 4 cloves of garlic
- 2 ripe tomatoes
- 150 ml of white wine
- 1 bay leaf
- Mint to taste
- 100 ml of olive oil
- Alentejo bread or rustic bread
- Salt and pepper
Preparation Method
- Season the lamb with garlic, salt, pepper, and wine.
- Sauté onion and tomato in olive oil until a thick base forms.
- Add the meat and let it brown lightly.
- Add the marinade and enough water to cook.
- Cook on low heat until the meat is tender.
- Serve over bread, finishing with mint.
Tips from Empório Portugal
- The mint adds freshness to the rich sauce.
- Slow cooking improves texture and flavor.
- Sturdy bread is essential to soak up the broth.
Possible Substitutions in Brazil
- Brazilian lamb can replace the lamb.
- Rustic Italian bread works when Alentejo bread is unavailable.
Pairing
Red from Alentejo. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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