Chanfana Ou Lampantana

"This dish was typical of the Beira provinces in Mozambique where it was served at large gatherings. This dish is best prepared a day in advance and reheated. It is preferable to use an iron pot, but a good quality oven proof pot will do. Lamb may be used instead of goat."
 
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Ready In:
4hrs 20mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 200 degrees C. Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in a very hot oven (200 degrees C) for 1 hour.
  • Remove the lit and stir. Add more wine if necessary.
  • Cover the pot again and reduce the oven temperature of 100 degrees C.
  • Continue cooking, preferably overnight or until the meat is tender.
  • (The time taken will depend on the age of the lamb or goat.) Serve with potatoes boiled in their Jackets.

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