Chanfana ou Lampantana

== Description ==
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. 
== Ingredients ==
* 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
== Directions ==
# Preheat oven to 200°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°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°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.
Category:Bacon Recipes
Category:Lamb Recipes
Category:Goat Recipes
Category:Mozambican Meat Dishes
Category:Onion Recipes
Category:Garlic Recipes
Category:Recipes that need photos
Category:Red wine Recipes