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home > recipes > meat > chanfana ou lampantana
from Africa 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. Preheat oven to 200 degrees C. 2,5 - 3 kg goat, cut into large pieces 120 g bacon, diced 125 ml olive oil 25 ml lard 2 onions, sliced 5 ml paprika 2 ml ground cloves 2 ml ground nutmeg 1 bay leaf 1 sprig parsley 3 cloves garlic salt and pepper Piri-Piri (optional) 3 - 4 litres red wine 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. Serves 6 - 8 "Cooking the Portuguese Way"

Chanfana ou Lampantana


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keyword: chanfana
keyword: lampantana
ethnicity: african
recipes for meat
recipes by gower
Email Address:
(posted August 14, 1999)

from
Africa

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. Preheat oven to 200
degrees C.

2,5 - 3 kg
goat, cut into large pieces
120
g bacon, diced
125 ml
olive oil
25 ml
lard
2 onions, sliced
5 ml
paprika
2 ml ground cloves
2 ml ground
nutmeg
1
bay leaf
1 sprig
parsley
3 cloves
garlic
salt and pepper
Piri-Piri (optional)
3 - 4 litres
red
wine

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.

Serves 6 - 8

"Cooking the Portuguese Way"



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