🇵🇹 Portugal · Food
Ensopado de Borrego
By eatmundo · August 3, 2026
🇵🇹 PTA 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.
Ingredients
check them off as you prepareHow 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 enough water to cover the meat, bring to a boil, then lower the heat and simmer covered for 45 minutes.
- 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
Prepare 4 bowls with toasted bread slices at the bottom, ladle the stew over the bread, and serve hot.
Frequently Asked Questions
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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