Ensopado De Borrego (Lamb Stew, Alentejo Style)


  • 500 g  lean boneless lamb cut in 1″ pieces
  • salt and pepper
  • 2 tablespoons cider vinegar
  • 1/2 cup chopped parsley
  • 1/2 cup chopped fresh coriander
  • 2 cloves
  • 1 bay leaf
  • 2 chopped medium onions
  • 2 chopped garlic cloves
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 tablespoon lard
  • 2 cups or water beef stock
  • 500 g  potatoes peeled and cubed
  • 1/2 teaspoon  Tabasco sauce or to taste
  • 4 slices stale bread


In a bowl combine the lamb, salt, pepper, vinegar, parsley, coriander,
cloves, bay leaf, onions and garlic.
Mix, cover and refrigerate for 3 to 4 hours.
Bring to room temperature, strain through a sieve, reserving the liquid.
Sprinkle the meat and vegetables with flour and mix.
In a flame proof casserole heat the oil and lard and saute the lamb mixture
until meat is lightly browned.
Add the reserved liquid from the marinade and the stock, the potatoes and
the tabasco.
Bring to a simmer, cover and cook over low heat until lamb is tender, about
1 1/2 hours.
Place the bread on the bottom of a big serving dish and pout the stew over
Serve with a salad.
Keywords: lamb, spanish

Servings: 4
Source: The Food of Spain and Portugal

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