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Portugal · Food

Ensopado de Borrego

85 min
1050 kcal
4 servings

By eatmundo · August 3, 2026

Ensopado de Borrego🇵🇹AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Ensopado de Borrego. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 4 matches

A deeply flavorful Alentejo lamb stew, traditionally served over thin slices of rustic bread. This hearty dish is elevated by the simple, classic combination of garlic, wine, and bay leaves.

According to eatmundo's ingredient comparison, the closest dish to Ensopado de Borrego from another cuisine is Cordero Asado (Spain): the two share 56% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut 1kg of lamb into medium chunks and season well with salt and crushed garlic.

  • 2

    Heat 50g of lard in a large heavy-bottomed pot and brown the lamb chunks on all sides until deep brown.

  • 3

    Add 2 sliced onions and sauté until translucent and soft, about 6 minutes.

  • 4

    Toss in 2 bay leaves and pour in 200ml of white wine, deglazing the bottom of the pot.

  • 5

    Add 1 litre of water to cover the meat, bring to a boil, then lower the heat and simmer covered for 75 minutes, until the lamb is nearly tender.

  • 6

    Peel 500g of potatoes, cut into bite-sized pieces, and add them to the pot.

  • 7

    Continue to simmer for another 20 minutes until the potatoes are fork-tender and the sauce has thickened.

  • 8

    Cut 250g of country bread into slices, toast them and lay them in the bottom of 4 bowls, ladle the stew and its broth over the bread, and serve hot.

Frequently Asked Questions

What is Ensopado de Borrego?

Ensopado de Borrego is a traditional Portuguese lamb stew originating from the Alentejo region. It is primarily composed of lamb, potatoes, onions, garlic, and white wine, typically served as a hearty main course during family gatherings or local celebrations.

What bread should I use?

Dense, country-style sourdough bread is best to soak up the sauce.

Can I use olive oil instead of lard?

Yes, but lard is traditional and gives the sauce a specific richness.

How long should it simmer?

Until the meat is falling apart and the potatoes are soft.

Is it a main course?

Yes, it is a very substantial and complete meal in one bowl.

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