Indulge with Chanfana Mutton and Red Wine on Euro Cup Final 2016

With  Euro Cup Final  knocking at the  door, it’s  clear  that  this  weekend  will be  copious  with lots of football and  sofa time. But, football mania is also a time for the foodies and if you think, it’s  already enough  with hamburger and  chicken nuggets, here’s an awesome recipe of Portuguese Chanfana Mutton for you to try  at home and that too while  watching the finale of the Euro Cup match. We bet, this recipe will make you drool (obviously when complemented with a bottle of French Red Wine) and turn your football celebration into a perfect gala time.

Introducing Chanfana Mutton

A gorgeous Portuguese peasant recipe, Chanfana Mutton is all about the incredibly succulent and tender mutton pieces, bathed in red wine and paprika. Quite indulgent in terms of taste, this Portuguese delicacy will need the right pot to get cooked properly.

As the marination process for this awesome delicacy takes 3 to 4 hours, it’s wise to marinate it long before your soccer countdown.

Once done, it hardly takes 45 min to cook this mouth-watering Portuguese culinary delight. It’s advisable to serve this scrumptious delicacy with mashed potatoes, and of course a bottle of exclusive Red wine.

Ingredients:

  • 1 large head of Garlic
  • 1 large Onion
  • 1 kg Mutton/Lamb shoulder, remove the extra fat (cut into small pieces)
  • Salt for taste
  • White pepper, Sweet paprika , 2 to 4 Bay leaves, 1 bunch of leafy Parsley
  • 1 medium bowl of Olive oil
  • Half bottle Red wine (that’s what makes this recipe most interesting)

Directions:

Don’t worry if you are too lazy to drag yourself to the kitchen. You can simply marinate the mutton while sitting in your drawing room while gearing yourself for the match.

  1. Skin and cut the Onion and 1/4 Garlic into small pieces and mix them along with the diced Mutton/Lamb in a large heavy pot.
  2. Sprinkle White pepper, Salt, Sweet paprika and crushed Bay leaves.
  3. Pour Red wine is abundance to cover the Mutton pieces.
  4. Cover the pot and keep it aside for at least 3 hours.

* Do not refrigerate this marinated grub.

Now it’s ready to cook

  • When you open the meat after 3 hours, most of the wine will get possibly soaked up during the process (So, top it with some extra wine)
  • Pour Olive oil on it and sprinkle Parsley leaves on the top
  • Cover with a tight lid or foil
  • Preheat oven to 200°C
  • Cook for 45 minutes
  • Once you smell the aroma, reduce temperature to 180°C and cook for another 2.25 hours
  • Serve piping hot along with smashed potatoes, when it’s done

We bet, you are already salivating and why not? After all, this delicious recipe is not what you have every day, but if you could, you would thank us regardless of which team wins the game.
So what are you waiting for? Let our team bound culinary suggestion pamper your taste buds and stay tuned to see who bags the Euro Cup 2016 tonight.