As Costeletas de Borrego Estufadas são um prato que evoca o conforto da comida caseira portuguesa. Este método de cozedura lenta, em camadas de cebola, tomate e alho, permite que as costeletas fiquem incrivelmente tenras e suculentas, absorvendo todos os aromas do estufado. É uma refeição rústica, simples e profundamente saborosa, perfeita para um almoço de domingo em família.

Ingredientes

  • 1,5 kg de costeletas de borrego (nacional, limpas de peles e gorduras)
  • Cebolas cortadas às rodelas (q.b.)
  • Tomates maduros sem pele nem sementes, cortados aos pedaços (q.b.)
  • 1 folha de louro
  • 1 cabeça de alho (laminada)
  • Óregãos secos (generosa quantidade)
  • Pimenta preta moída na ocasião
  • Sal grosso q.b.
  • Vinho branco seco (q.b. para perfumar)
  • 2 fios de azeite virgem
  • 1 ramo de salsa fresca

Preparação

  1. Limpei as costeletas de borrego de peles e gorduras.
  2. Forrei o fundo de um tacho com cebola às rodelas.
  3. Adicionei uma camada de tomate cortado em pedaços por cima da cebola.
  4. Coloquei 1 folha de louro e metade da cabeça de alho laminada.
  5. Sobre esta base, dispus as costeletas de borrego.
  6. Acrescentei nova camada de cebola, seguida de mais tomate e o restante alho laminado.
  7. Desfiz óregãos por cima com as mãos, temperei com sal grosso e pimenta preta moída na ocasião.
  8. Perfumei com um pouco de vinho branco, reguei com 2 fios de azeite virgem e finalizei com 1 ramo de salsa.
  9. Levei o tacho ao lume forte com a tampa colocada e, quando começou a ferver, reduzi para lume brando.
  10. Deixei estufar durante 45 minutos.
  11. Servi com batatas cozidas. O meu filho preferiu pão com a molhanga.

From our heart to your home, here is the recipe for this comforting dish, translated just for you.

Stewed Lamb Chops

This dish is a perfect example of a traditional Portuguese estufado, a slow-cooked stew where layers of simple, fresh ingredients meld together to create a dish of incredible depth and flavour. The beauty of this recipe lies in its rustic simplicity. There’s no pre-searing or complex steps; instead, the lamb chops are gently stewed in a flavourful base of onions, tomatoes, garlic, and a generous amount of oregano, which is the star aromatic here.

The technique of layering the ingredients in the pot is key. The onions and tomatoes at the bottom release their moisture, creating a flavourful liquid that gently braises the lamb, making it exceptionally tender. The process is a testament to the Portuguese philosophy of letting good ingredients speak for themselves. The result is a wonderfully aromatic and hearty dish with a rich, natural sauce that is simply irresistible.

As the recipe notes, this stew is traditionally served with simple boiled potatoes, which are perfect for soaking up the delicious juices. However, as the author’s son wisely discovered, the best accompaniment is often a loaf of crusty bread to mop up every last drop of the flavourful molhanga (sauce). This is Portuguese comfort food at its finest.

Ingredients

  • 1.5 kg lamb chops (trimmed of skin and excess fat)
  • Onions, sliced into rings (as needed)
  • Ripe tomatoes, peeled, deseeded, and chopped (as needed)
  • 1 bay leaf
  • 1 head of garlic, sliced
  • A generous amount of dried oregano
  • Freshly ground black pepper
  • Coarse sea salt, to taste
  • Dry white wine (just enough for aroma)
  • 2 drizzles of virgin olive oil
  • 1 sprig of fresh parsley

Preparation

  1. Trim the lamb chops of any excess skin and fat.
  2. Cover the bottom of a large, heavy-based pot or Dutch oven with a layer of sliced onions.
  3. Add a layer of chopped tomatoes on top of the onions.
  4. Place the bay leaf and half of the sliced garlic over the tomato layer.
  5. Arrange the lamb chops in a single layer over this base.
  6. Add another layer of onion, followed by the rest of the tomato and the remaining sliced garlic.
  7. Crumble a generous amount of dried oregano over the top with your hands. Season with coarse sea salt and freshly ground black pepper.
  8. Add a splash of white wine, just enough to add aroma, drizzle with two threads of virgin olive oil, and finish with a whole sprig of parsley.
  9. Place the pot over a high heat with the lid on. As soon as it comes to a boil, reduce the heat to low.
  10. Let it stew gently for 45 minutes, or until the lamb is tender.
  11. Serve hot with boiled potatoes, or, even better, with plenty of crusty bread to soak up the sauce.