search saves

Chanfana Lamb -

Chanfana Lamb - created by Syrinx

From SBS

Ready In:
3hrs 20mins
Serves:
Units:

ingredients

directions

  • In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
  • sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
  • repeat until lamb is all used.
  • Pour over red wine to cover lamb.
  • Cover pot & marinate for at least 4 hours.
  • DO NOT REFRIGERATE.
  • When ready to cook you may need to top up wine as the meat will soak up some during the process.
  • pour over the olice oil & place the bunch of parcely on top.
  • cover with a tight lid or foil.
  • Pre heat oven to 200c.
  • Cook for 45 minutes( or until you can smell the aroma).
  • Then reduce to 180c & cook for 2.25hrs.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Syrinx
    Chanfana Lamb - Created by Syrinx
    Reply
  2. Syrinx
    I had high hopes of this recipe, because it is an extremely expensive dish (at least, in the UK) and I very much wanted it to be worthwhile. The smell as it cooked all afternoon was divine. With great anticipation, we served it up (with green beans) - and it was fantastic! Well worth the wait, and the cost. My husband says it is the tastiest way of cooking lamb that he has ever eaten. I reckon you could easily serve 9 with this quantity (I made a 2/3 recipe for four, and it would have served six). And we didn't need as much wine as indicated. By the way, I looked up "chanfana" and found that it is a traditional Portuguese lamb or goat stew. A very good recipe. Reviewed for Pick A Chef, Fall 2007.
    Reply
  3. Catherine Robson
    From SBS
Advertisement