recipe-1

Recipe-1 › Curries of the world › Chanfana

Beira region, Portugal

Chanfana

Portuguese goat slow-cooked in red wine with garlic, paprika and bay, traditionally in a clay pot in a wood oven.

Chanfana
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Chanfana. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Chanfana

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1.5 kg Goat (or lamb) on the bone.

From the base recipe

  • 2 Onions
  • Green chillies not used
  • 4 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Chanfana

  • 750 ml Red wine (lots)
  • 8 Garlic
  • 2 tsp Sweet paprika
  • 3 · 4 Bay leaves and cloves
  • a little Olive oil

Leave out

  • Green chillies
  • Turmeric
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Chanfana: do thisSlice the onions; skip the chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Chanfana: do thisLayer the onions with the meat in a heavy pot with olive oil and garlic.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Chanfana: do thisUse the goat.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Chanfana: do thisAdd the meat (marinated overnight in wine, garlic and paprika).

  5. Base step: do not useAdd red chilli powder and turmeric.

    Chanfana: do thisAdd paprika, bay and a few cloves instead of chilli and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Chanfana: do thisInstead of water, cover with red wine.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Chanfana: do thisCook very slowly, covered, in a low oven for 3 hours until falling apart.

Serve: With boiled potatoes and bread.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Pollo al chilindrónAll curries on the mapPoulet basquaise →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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