Chanfana Ou Lampantana Recipes

CHANFANA OU LAMPANTANA

Chanfana Ou Lampantana image

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.

Provided by Dave5003

Categories Very Low Carbs

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 1266, Fat 42.5, SaturatedFat 10.6, Cholesterol 302.1, Sodium 598.5, Carbohydrate 17.5, Fiber 0.8, Sugar 4.7, Protein 106.2

PENNE PIZZAIOLA WITH PRAWNS

Penne Pizzaiola With Prawns image

Make and share this Penne Pizzaiola With Prawns recipe from Food.com.

Provided by Sonya01

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
500 g large raw shrimp, peeled and deveined
2 garlic cloves, finely chopped
1 green capsicum or 1 pepper, finely diced
100 g small mushrooms, thinly sliced
435 g tomatoes
3/4 cup water
140 g pizza sauce
1 vegetable stock cube, crumbled
1 teaspoon chopped fresh chili pepper (optional)
500 g penne pasta
parsley (to garnish) (optional)

Steps:

Heat oil in large pan, add prawns; cook until just tender, turning occasionally.
Remove prawns; set aside.
Add garlic, capsicum and mushrooms to same pan; stir over medium heat for 2 minutes
Add tomatoes, water, sauce, stock cube and chili; bring to the boil.
Reduce heat; simmer uncovered , for about 10 mins, or until sauce has reduced and thickened.
Cook pasta in boiling water until al dente; drain.
Add pasta and prawns to pan with pizzaiola sauce; stir over heat until pasta is coated with sauce and mixture heated through.
Serve garnished with parsley if desired.

Nutrition Facts : Calories 618.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 158.6, Sodium 784.4, Carbohydrate 110.7, Fiber 16.8, Sugar 4.8, Protein 28.9

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