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

 * 1) Preheat oven to 200°C.
 * 2) Place the meat and bacon in a pot and add the oil and lard.
 * 3) Add the onions, spices, herbs and seasonings.
 * 4) Cover completely with the wine.
 * 5) Cover the pot and place it in a very hot oven (200°C) for 1 hour.
 * 6) Remove the lit and stir.
 * 7) Add more wine if necessary.
 * 8) Cover the pot again and reduce the oven temperature of 100°C.
 * 9) Continue cooking, preferably overnight or until the meat is tender (the time taken will depend on the age of the lamb or goat).
 * 10) Serve with potatoes boiled in their jackets.