Chanfana Lamb Recipes
CHANFANA LAMB -
Make and share this Chanfana Lamb - recipe from Food.com.
Provided by Catherine Robson
Categories One Dish Meal
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
- sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
- repeat until lamb is all used.
- Pour over red wine to cover lamb.
- Cover pot & marinate for at least 4 hours.
- DO NOT REFRIGERATE.
- When ready to cook you may need to top up wine as the meat will soak up some during the process.
- pour over the olice oil & place the bunch of parcely on top.
- cover with a tight lid or foil.
- Pre heat oven to 200c.
- Cook for 45 minutes( or until you can smell the aroma).
- Then reduce to 180c & cook for 2.25hrs.
Nutrition Facts : Calories 1703.5, Fat 116.5, SaturatedFat 47.7, Cholesterol 360, Sodium 331.2, Carbohydrate 14.2, Fiber 1.2, Sugar 3.4, Protein 84.3
CHANFANA OU LAMPANTANA
This dish was typical of the Beira provinces in Mozambique where it was served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat.
Provided by Dave5003
Categories Very Low Carbs
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees C. Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in a very hot oven (200 degrees C) for 1 hour.
- Remove the lit and stir. Add more wine if necessary.
- Cover the pot again and reduce the oven temperature of 100 degrees C.
- Continue cooking, preferably overnight or until the meat is tender.
- (The time taken will depend on the age of the lamb or goat.) Serve with potatoes boiled in their Jackets.
Nutrition Facts : Calories 1266, Fat 42.5, SaturatedFat 10.6, Cholesterol 302.1, Sodium 598.5, Carbohydrate 17.5, Fiber 0.8, Sugar 4.7, Protein 106.2
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