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CHANFANA OU LAMPANTANA

2,5 - 3 kg goat, cut into large pieces
120 g bacon, diced
125 ml olive oil
25 ml lard
2 onions, sliced
5 ml paprika
2 ml ground cloves
2 ml ground nutmeg
1 bay leaf
1 sprig parsley
3 cloves garlic
salt and pepper
Piri-Piri (optional)
3 - 4 litres red wine

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.

Serves 6 - 8

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. Preheat oven to 200 degrees C.

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