How to make Ensopado de Borrego Alentejano

Why cooks start here

Ensopado de Borrego Alentejano is cooked the way the Alentejo cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Ensopado de Borrego Alentejano is a comforting lamb stew deeply rooted in the Alentejo region's culinary traditions. Made with ingredients that reflect the heart of Portuguese home cooking, it’s a dish for when the weather turns cooler, a time when the kitchen becomes a haven and the stove a gathering point. This version captures the straightforward approach of a family cook, where a generous hand with olive oil and a pinch of salt by instinct guide the process. The stew melds tender lamb with the earthiness of bay leaves and the warmth of sweet paprika, all mellowed by a splash of red wine. Fresh mint adds a bright finish, while slices of day-old bread, soaked in the rich juices, bring rustic comfort. Each bite should feel like a warm embrace, a simple yet profound reflection of the region's no-fuss, honest flavors.