Ingredients with Measurements:
- 2 lbs. lamb meat, cut into chunks
- 1 lb. lamb bones
- 1 lb. potatoes, peeled and cut into chunks
- 1 lb. carrots, peeled and cut into chunks
- 1 lb. turnips, peeled and cut into chunks
- 1 lb. cabbage, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp. paprika
- Salt and pepper to taste
- Water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the lamb bones and enough water to cover them. Bring to a boil and let it simmer for 30 minutes.
2. Add the lamb meat, onion, garlic, bay leaves, paprika, salt, and pepper to the pot. Add enough water to cover the meat. Bring to a boil and let it simmer for 1 hour.
3. Add the potatoes, carrots, and turnips to the pot. Add more water if needed to cover the vegetables. Bring to a boil and let it simmer for 30 minutes.
4. Add the cabbage to the pot and let it simmer for another 30 minutes.
5. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- You can use beef or pork instead of lamb.
- You can use other root vegetables like parsnips or sweet potatoes.
Variations:
- You can add chorizo or other sausages to the pot.
- You can add beans or chickpeas to the pot.
Tips and tricks:
- Skim off any foam that rises to the top of the pot while simmering.
- You can serve the broth separately as a soup.
- You can add a splash of vinegar to the pot for a tangy flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in bowls with the broth and vegetables.
Garnishes:
Sprinkle with chopped parsley or cilantro.
Pairings:
Serve with crusty bread and a glass of red wine.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the vegetables are overcooked, add them to the pot later in the cooking process.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cozido de Borrego is a traditional Portuguese dish that originated in the Alentejo region.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve as a main course for a family dinner or special occasion.
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Region: Portuguese