Alentejo Lamb Stew

Alentejo Lamb Stew

Pairing: Vidigueira Antão Vaz | Cordovil Extra Virgin Olive Oil

Serving suggestions: Serve with Alentejo Bread and a platter of Alentejo Smoked Sausage and Cured Sheep Cheese from Herdade do Estacal. To finish, Pumpkin Extra Jam from Herdade do Estacal.

The Alentejo Lamb Stew is one of the oldest and most emblematic dishes of traditional Alentejo cuisine, with possible Arab influences and roots in the ancient “tharid”, a primitive preparation that gave rise to various Mediterranean stews.

It is a slow-cooked dish, profoundly aromatic, where the lamb acquires a tender texture and the sauce becomes richer with time, reflecting the essence of Alentejo gastronomy: simplicity, patience, and flavour.

Ingredients (serves 4–5 people)

• Lamb 1 kg, diced
• Onion 1 medium
• Garlic 5 cloves
• Potatoes 1 kg
• Paprika 1 tablespoon
• White wine 200 ml
• Water q.s.
• Salt q.s.
• Pepper q.s.
• Cordovil Extra Virgin Olive Oil q.s.

Preparation

1. In a large pot, place the olive oil, lamb, chopped onion and garlic, paprika, salt and pepper. Mix well and cook for about 20 minutes.
2. Deglaze with white wine and continue to cook.
3. Add boiling water until it covers the meat and adjust the seasoning.
4. Cook slowly for 60 to 90 minutes, until the lamb is tender.
5. Add the potatoes and cook until soft.
6. Adjust the seasoning and serve hot.

Pairing

The Vidigueira Antão Vaz, fresh and balanced, contrasts with the intensity of the lamb, cleansing the palate and enhancing the stew's sauce.
The Cordovil Extra Virgin Olive Oil, fruity and slightly spicy, reinforces the dish's aromas and adds depth to the overall flavour.
Alentejo Bread is essential for soaking up the sauce, while the cured meats and cheese enrich the gastronomic experience.

Nutritional Information:

Per serving:

• Energy: 700–760 kcal
• Protein: 40–45 g
• Total fat: 35–42 g
• of which saturated: 12–15 g
• Carbohydrates: 40–50 g
• Sugars: 3–5 g
• Fibre: 4–6 g
• Salt: 2.0–2.8 g

The nutritional values presented are estimates calculated based on food composition tables and may vary depending on the ingredients used, cooking methods, and quantities actually consumed. This information is provided for guidance only.

Sources

Ruralea

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo” (At the Table with Alentejo).

More Alentejo cuisine: also try the Alentejo migas with ribs and chorizo.