Chanfana Ou Lampantana Recipes

CHANFANA LAMB -

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.

CHANFANA OU LAMPANTANA

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.