Portugese-Style Lamb or Goat Stew
Portugese-Style Lamb or Goat Stew
Ingredients
- 1 kg (2,2 lb) lamb or goat shoulder, cut into large cubes
- 45 ml (3 tbsp) olive oil
- 1 onion, finely chopped
- 250 ml (1 cup) white wine
- 20 yellow baby potatoes, peeled
- 4 large carrots, peeled and cut into sticks
- 250 ml (1 cup) water
- 45 ml (3 tbsp.) olive oil
- 225 g (1/2 lb) snow peas, trimmed and cut in half lengthwise
- 1 sprig fresh rosemary
- 45 ml (3 tbsp) small whole black olives
- Salt and pepper
Instructions
- With the rack in the middle position, preheat oven to 165 °C (325 °F).
- In a large ovenproof skillet, brown the meat in the oil. Add the onion and cook until it softens. Deglaze with the wine and cook for 1 minute.
- Add the potatoes and cook for 2 minutes to brown them slightly. Season with salt and pepper. Cover and roast in the oven for about 2 hours or until the meat is fork-tender and the sauce has reduced and is full-bodied. Turn the meat and potatoes two or three times during cooking. Add water, if needed.
- Meanwhile, in a skillet, bring the carrots, water and oil to a boil. Season with salt and pepper. Cover and simmer for about 10 minutes or until the carrots are tender. Add the snow peas and cook, covered, for about 3 minutes or until al dente. The liquids should be almost completely evaporated. Drain any excess liquid.
- In a large serving dish, spread the vegetables, meat and potatoes. Garnish the meat with the rosemary, and the vegetables with the olives.
Portugese-Style Lamb or Goat Stew