Brazilian recipe
Traditional Homemade Lamb's Belly Stew
Learn how to make authentic lamb's belly stew, a delicious and flavorful Northeastern Brazilian dish, perfect for special occasions. Step-by-step recipe.
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Ingredients
1 lamb's 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
Nutmeg, grated, to taste
6 bay leaves
Annatto powder to taste
6 lemons
1 shot of 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
Nutmeg, grated, to taste
6 bay leaves
Annatto powder to taste
6 lemons
1 shot of cachaça
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
Where to find ingredients
Lamb's stomach, intestines, and offal can typically be found at butcher shops or specialty meat markets.
Fresh herbs, vegetables, and pantry staples are available at most grocery stores.
Lemons, cachaça, sugar, salt, pepper, nutmeg, bay leaves, annatto powder, and vegetable oil are widely available at supermarkets.
Fresh herbs, vegetables, and pantry staples are available at most grocery stores.
Lemons, cachaça, sugar, salt, pepper, nutmeg, bay leaves, annatto powder, and vegetable oil are widely available at supermarkets.
Preparation method
- In a glass, squeeze one lemon into four pieces and add the sugar
- Mash with a muddler
- Add the shot of cachaça and the ice cubes to the glass
- Shake well
- Set this mixture aside to accompany the preparation
- Begin cleaning the lamb's stomach using water, salt, and the juice of other lemons
- Wash thoroughly to remove impurities
- Cook the stomach with water, salt, and bay leaves in a pressure cooker until tender
- While the stomach is cooking, chop the intestines into small pieces
- Cook the chopped intestines in another pot with water and salt until tender
- In a separate pot, heat the vegetable oil and sauté the onion and garlic
- Add the annatto powder, chopped tomatoes, chopped bell pepper, and lamb offal (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 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's belly stew is a traditional dish in Northeastern Brazilian cuisine, known for its distinctive flavor and unique preparation. It consists of cooking the lamb's entrails (stomach, intestines, and offal) 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 for preparing an authentic lamb's belly stew, ensuring the characteristic flavor and texture of this regional dish.
This detailed guide teaches you the step-by-step process for preparing an authentic lamb's belly stew, ensuring the characteristic flavor and texture of this regional dish.
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