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Chanfana de Cabrito

Chanfana de Cabrito

'Chanfana’ is a great Portuguese goat dish cooked in the oven slowly with chopped onions, red wine, paprika, pepper and seasoning with parsley and bay leaves.  Lamb, Hogget or mutton Shoulder will also produce great results though Goat meat is naturally sweeter and a bit more muscular giving it a different texture. Best cooked in the oven tightly covered in a casserole. Slightly different to usual in that the liquid is reduced first and then pureed and served with the stewed meat and rice.  Everyone should give this dish a try especially as such superb goat, lamb or mutton meat in Britain.


Recipe is supplied by Love British Food Ambassador Cyrus Todiwala, OBE DL - Cafe Spice.


Serves 4-5


  • 1 Shoulder of Goat or Lamb, cut into chunky pieces leaving on the bone, trim fat and remove sinews
  • 2 Onions, chopped
  • 5-6 Garlic Cloves, Crushed
  • 3" piece Ginger, washed and chopped coarsely
  • 4-5 Bay Leaves, broken into small pieces
  • 4 Cloves, crushed
  • 3 Green Cardamom, crushed
  • 1tsp Cumin Seeds, crushed
  • 3-4 Green Chillis, chopped coarsely
  • 8-10 Coriander Sprigs, leaves and stalks chopped coarsely
  • 3 tsps Red Chilli, ground
  • 2-3tsp White Pepper Powder
  • 3-4tsp Salt
  • Bottle of Dry Red Wine (suggest deep coloured wine)
  • 4-5tbsps Olive Oil


  • Prepare all the ingredients for the dish without the wine and mix in a bowl.

  • Get a casserole pot with a good fitting lid large enough to hold the entire contents or use a deep baking dish and we can use foil to cover.
  • Sprinkle one third of the mixture on the bottom of the dish and place the meat evenly over the bottom. Not all meat needs to fit in a casserole at one time.
    Then sprinkle over another layer of the mixture, another layer of lamb and mixture on top. Pour the wine until the meat is almost submerged and then the olive oil on top. Keep this covered in the fridge for three to four hours at least.
  • Preheat your oven to 200C.
  • Cover the casserole tightly and place the dish in the centre of the oven. Reduce heat to 150*C and leave it in the oven for an hour. Reduce heat to 130*C ad leave in oven for another hour or two. Remove the dish thereafter
  • Check to see if you can remove the meat with the help of just a spoon or a fork no knife. If not put it back covered in the oven for some more time until the meat virtually comes out with a teaspoon
    Meat will differ on cooking from age, animal, goat or lamb etc
  • When done remove and serve.

    Tip: Cook up some thick grain rice, puree the contents of the casserole, taste and season if needed then serve.