BRAZILIAN-INSPIRED LAMB FEIJOADA WITH MANGO SALSA


BY TANGORAINDROP

Brazil’s national dish of pork and beef with beans is given a hearty and rich lamb twist by @tangoraindrop. This recipe uses reestit mutton which is preserved through a traditional Shetland process of brining and then drying the meat. It’s a classic Saturday afternoon or Sunday lunch dish, served here with mango salsa, greens and orange slices. Dive in and chill out.

Ingredients

Serves 5-6

  • FOR THE LAMB FEIJOADA
  • 4 tbsp sunflower oil divided
  • 2 onions finely chopped
  • 5 cloves garlic finely chopped
  • 1 red chilli deseeded and finely chopped
  • 50g plain flour
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 600g cubed lamb shoulder
  • 1kg lamb ribs cut into 4 inch segments
  • 175g reestit mutton cooked, cooled & shredded (see recipe notes)
  • 100g smoked pancetta chopped
  • 2 tsp smoked paprika
  • 2 tbsp tomato puree
  • 900ml hot lamb stock
  • 2 bay leaves
  • 2 x 400g tinned black beans drained and rinsed (see recipe notes)
  • Handful fresh coriander leaves only
  • 1 lime juice only
  • Chilli flakes to serve (optional)

  • FOR THE MANGO SALSA
  • 1 mango; finely chopped
  • 140g vine ripened tomatoes; finely chopped
  • 50g red onion; finely chopped
  • 1 green chilli; deseeded and finely chopped
  • Handful fresh parsley; finely chopped
  • 1 large garlic clove; finely chopped
  • 1 lime juice only
  • 2 tbsp olive oil
  • Freshly ground black pepper to taste

Method

FOR THE LAMB FEIJOADA

Heat oil in a large, heavy-based pan over a medium-high heat. Sauté the onions, garlic and chilli until they begin to soften but not colour - between 5-10 minutes.

Meanwhile, dredge the cubed lamb shoulder in seasoned flour. Add the remaining sunflower oil to a heavy based skillet and brown the dredged lamb on all sides, and then brown the lamb ribs and then the pancetta. If you're running short of time (or inclination) just add all the uncooked meat to the onion mixture and skip the browning step.

Add the smoked paprika and tomato puree to the onion mixture and stir well.

Add the lamb shoulder, ribs, reestit mutton and pancetta to the onion mixture. Add the lamb stock and the bay leaves.

Reduce the heat and simmer, on medium-low with the lid on for 1.5 hours.

Remove the lid and simmer for another 30 minutes, until the liquid has reduced a bit.

Mash 1/4 of the black beans and stir through the stew to thicken it, and then add the remaining black beans. Cook for a further 15-30 minutes until thick and glossy.

Stir in the chopped coriander leaves and the lime juice. Serve with sautéed greens, mango salsa and orange slices.

FOR THE MANGO SALSA

Combine all the ingredients together in a bowl, stir well and keep in the fridge until needed.

For a feast of this magnitude you'll need plenty of oven capacity and hob space. Leisure range cookers have up to three ovens and come in a variety of sizes to suit your needs - 60cm, 90cm, 100cm and 110cm.

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