Portuguese stew from alentejo

Name: portuguese stew from alentejo
Total time: 30 min
Yield: 4
Ingredients: 500 milliliters dry white wine; 1 tablespoon paprika; 1 teaspoon cumin powder (djinten); 2 laurel leaf; 6 clove garlic; 1 kilogram pig farm; 3 tablespoon olive oil; 2 onion; 1 winter carrot; 3 tomato; 1 teaspoon chili powder; mespoint cayenne pepper; 1 bunch fresh parsley; 1 lemon; baguette

Ingredients

500 milliliters dry white wine
1 tablespoon paprika
1 teaspoon cumin powder (djinten)
2 laurel leaf
6 clove garlic
1 kilogram pig farm
3 tablespoon olive oil
2 onion

1 winter carrot
3 tomato
1 teaspoon chili powder
Mespoint cayenne pepper
1 bunch fresh parsley
1 lemon
Baguette

Directions

Remove the meat from the marinade, store the marinade and dab the meat dry. Remove the bay leaves and the garlic.
Heat half of the olive oil in a frying pan. Fry the meat golden brown and scoop it out of the pan.
Pour the marinade in the pan and cook until about 3/4 of it is left. Pour this moisture over the meat.
Finely chop the rest of the garlic. Heat the rest of the olive oil in the frying pan and fry the onion and garlic for about 3 minutes.
Add the carrot, tomatoes, chilli powder and the meat with the liquid and simmer for 25-30 minutes.
Sprinkle the dish with parsley and garnish with lemon. Serve the baguette.