🇵🇹 Portugal · Food
Borrego Estufado
By eatmundo · August 4, 2026
🇵🇹 PTA traditional, slow-braised lamb stew from the Portuguese countryside, rich with garlic and bay leaf. This dish relies on the quality of the meat and the deep infusion of wine for a succulent result.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 1kg of lamb into medium chunks, ensuring you keep some fat for flavor.
- 2
Crush the 6 cloves of garlic and mix them with the 1 tbsp of paprika and salt in a bowl.
- 3
Rub the lamb pieces thoroughly with the garlic and paprika mixture and let marinate for at least 30 minutes.
- 4
Heat the 50g of lard in a large heavy-bottomed pot over medium heat until it is fully melted and shimmering.
- 5
Sear the lamb pieces in the hot lard for about 10 minutes until they develop a beautiful golden-brown crust on all sides.
- 6
Pour in the 300ml of white wine and add the 2 bay leaves, scraping the bottom of the pot to release the flavorful browned bits.
- 7
Cover the pot tightly, reduce heat to low, and let the lamb simmer gently for 60 minutes until the meat is fork-tender.
- 8
Check the sauce; if it is too thin, simmer uncovered for 5 minutes until it reduces to a rich, glossy glaze.
Frequently Asked Questions
What is the best cut of lamb?+
The leg or shoulder cut is ideal for braising as it has enough connective tissue to become tender and flavorful.
Can I substitute lard?+
Yes, you can use high-quality olive oil, though lard provides a more traditional, authentic depth of flavor.
How do I know the lamb is ready?+
The meat should pull away easily from the bone or shred slightly when pressed with a fork.
Should I add water?+
Avoid adding water unless the liquid evaporates entirely; you want the lamb to braise in the wine and its own juices.
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