Alentejo Lamb Stew

Alentejo-Style Lamb Stew

Pairing: Vidigueira Antão Vaz | Cordovil Extra Virgin Olive Oil

Serving suggestions: Serve with Alentejo Bread and a board of Alentejo Paínho and Mature Sheep’s Cheese from Herdade do Estacal. To finish, Extra Pumpkin Jam from Herdade do Estacal.

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

This is a slow-cooked, deeply aromatic dish in which the lamb becomes tender and the sauce grows richer over time, reflecting the essence of Alentejo cuisine: simplicity, patience and flavour.

Ingredients (serves 4–5 people)

• Lamb 1 kg, cut into pieces
• 1 medium onion
• 5 cloves of garlic
• Potatoes 1 kg
• Paprika 1 tablespoon
• White wine 200 ml
• Water as needed
• Salt as needed
• Pepper as needed
• Cordovil Extra Virgin Olive Oil as needed

Method

1. In a wide pot, add the olive oil, lamb, chopped onion and garlic, paprika, salt and pepper. Mix well and cook for about 20 minutes.
2. Deglaze with the white wine and continue cooking.
3. Add boiling water to cover 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 tender.
6. Adjust the seasoning and serve piping hot.

Pairing

Vidigueira Antão Vaz, fresh and balanced, contrasts with the intensity of the lamb, cleansing the palate and bringing out the stew’s sauce.
Cordovil Extra Virgin Olive Oil, fruity and slightly peppery, enhances the aromas of the dish and adds depth to the overall flavour.
Alentejo Bread is essential for soaking up the sauce, while the cured meats and mature cheese enrich the dining experience.

Nutritional Information:

Per serving:

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

The nutritional values shown are estimates calculated using food composition tables and may vary depending on the ingredients used, cooking methods and quantities actually consumed. This information is provided as a guide only.

Sources

Ruralea

Traditional Alentejo recipe, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog.

More Alentejo cuisine: also try Alentejo migas with pork ribs and chouriço.