Alentejo lamb and bread stew

Ingredients

• 1.4 kg lamb pieces
• 1 large onion
• 5 garlic cloves
• 150 ml white wine
• 100 ml olive oil
• 2 bay leaves
• 1 bunch mint
• 1 tsp paprika
• 350 g Alentejo bread
• Salt and pepper

Step-by-step method

1. Season lamb with salt, pepper, garlic and paprika.
2. Brown lamb in batches in hot olive oil and reserve.
3. Soften onion and bay in the pot, return meat, then add wine and enough water to partly cover.
4. Cover and gently braise for 80–100 minutes until lamb is thoroughly cooked and tender.
5. Add mint, adjust the broth and ladle the stew over thick bread slices.