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American Lamb Stew

Serves 4 to 6 Entree meat

American Lamb Stew

American Lamb Stew is a comforting staple in many homes across the United States, typically gracing the table during cooler months when hearty meals are most appreciated. This version is a straightforward, home-cooked classic, reflecting the easygoing yet generous spirit of American family cooking. It's a dish that feels like a warm embrace, passed down through generations and adjusted with a pinch of this and a dash of that.

The stew's rich, savory aroma fills the kitchen as tender lamb cubes meld with softened onions, all seasoned to personal preference. The olive oil adds a subtle, fruity depth, while a sprinkle of fine sea salt and black pepper ties everything together. Each bite offers a taste of home, where flavors are bold and comforting, and the table is always set for sharing.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of lamb cubes with fine sea salt and black pepper. Ensure each piece is evenly coated to enhance the flavor throughout the stew. Set the seasoned lamb aside for a moment to allow the salt to begin penetrating the meat.
  2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the lamb cubes in a single layer, being careful not to overcrowd the pot. Brown the lamb on all sides, turning occasionally, until each piece has developed a deep, rich color. This should take about 5-7 minutes per batch; work in batches if necessary to avoid steaming the meat.
  3. While the lamb is browning, peel and finely chop 2 onions. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the chopped onions to the pot, using the residual oil and lamb drippings to cook them. Stir occasionally, scraping up any browned bits from the bottom of the pot, until the onions are soft and translucent, about 5 minutes.
  4. Return the browned lamb cubes to the pot with the onions. Pour in enough water to just cover the meat and onions, then bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot with a lid, and let it braise for about 1.5 to 2 hours. The lamb is done when it is tender and easily pierced with a fork, and the stew has thickened slightly.
  5. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if needed. Stir well to ensure the flavors are evenly distributed. Serve the American Lamb Stew hot, accompanied by rice, crusty bread, or a fresh salad, inviting everyone to gather around the table for a hearty meal.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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