Brazilian recipe
Traditional Homemade Lamb Stomach Stew
Learn how to make authentic lamb stomach stew, a delicious and flavorful Northeastern Brazilian dish, perfect for special occasions. Step-by-step recipe.
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Ingredients
1 lamb stomach
1 bunch fresh herbs, chopped
3 onions, chopped
3 cloves garlic, minced
1 bell pepper, chopped
5 tomatoes, chopped
1 tablespoon sugar
Black pepper to taste
Grated nutmeg to taste
6 bay leaves
Annatto powder (colorau) to taste
6 limes
1 shot cachaça
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
1 bunch fresh herbs, chopped
3 onions, chopped
3 cloves garlic, minced
1 bell pepper, chopped
5 tomatoes, chopped
1 tablespoon sugar
Black pepper to taste
Grated nutmeg to taste
6 bay leaves
Annatto powder (colorau) to taste
6 limes
1 shot cachaça
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
Where to find ingredients
You can find lamb stomachs, intestines, and giblets at butcher shops or specialty meat markets. Fresh herbs, vegetables, and pantry staples are available at most supermarkets and grocery stores.
Preparation method
- In a glass, squeeze one lime into four pieces and add the sugar
- Mash with a muddler
- Add the shot of cachaça and ice cubes to the glass
- Shake well
- Set this mixture aside to accompany the preparation
- Begin cleaning the lamb stomach, using water, salt, and the juice of other limes
- Wash thoroughly to remove impurities
- Cook the stomach with water, salt, and bay leaves in a pressure cooker until tender
- While the stomach cooks, chop the intestines into small pieces
- Cook the chopped intestines in another pot with water and salt until tender
- In a separate pan, heat vegetable oil and sauté the onion and garlic
- Add the annatto powder, chopped tomatoes, chopped bell pepper, and lamb giblets (if using)
- Season with black pepper
- Cook the sauté until a thick sauce forms
- Remove the cooked stomach from the pot and chop into small pieces
- Mix the chopped cooked stomach pieces and cooked intestines into the sauté
- Add the chopped fresh herbs and nutmeg
- With the filling ready, use it to stuff the cooked and cleaned stomach
- Cook the stuffed stomach over low heat until all the seasonings are well incorporated
- Serve the stew hot, accompanied by the reserved sauce and, if desired, a caipirinha or cold beer
Observations
Lamb stomach stew is a traditional dish from Northeastern Brazilian cuisine, known for its strong flavor and unique preparation. It consists of cooking the lamb's offal (stomach, intestines, and giblets) and then stuffing the stomach with these cooked ingredients and seasonings. It's a dish that requires attention and care in preparation, but the result is incredibly rewarding and appreciated at celebrations and family gatherings.
This detailed guide teaches you the step-by-step process to prepare an authentic lamb stomach stew, ensuring its characteristic flavor and texture.
This detailed guide teaches you the step-by-step process to prepare an authentic lamb stomach stew, ensuring its characteristic flavor and texture.
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