Brasileiro Lamb Stew 2

Ingredients

• 800 glamb cubes
• 2onions
• 2tomatoes
• 2 tbspoil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Start by seasoning the 800 g of lamb cubes with fine sea salt and black pepper to taste, along with 1 teaspoon of paprika. Ensure each piece is evenly coated, as this will enhance the flavor throughout the cooking process.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil 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 until each piece has a deep, rich color. This step is crucial for developing the stew's flavor.
3. While the lamb is browning, finely chop 2 onions and 2 tomatoes. Once the lamb is browned, remove it from the pot and set aside. Add the chopped onions to the same pot, using the residual oil and lamb drippings to sauté them until they become translucent and slightly golden.
4. Add the chopped tomatoes to the onions in the pot. Cook them together, stirring occasionally, until the tomatoes break down and create a thick, aromatic base. This mixture should be fragrant and slightly thickened, providing a rich foundation for the stew.
5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Add enough water to just cover the meat, then bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it braise slowly until the lamb is tender and easily pierced with a fork, which should take about 1 to 1.5 hours.
6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-rounded and savory, with a hint of warmth from the paprika.
7. Serve the Brasileiro Lamb Stew 2 hot, accompanied by rice, crusty bread, or a fresh salad. This dish is meant to be shared, bringing the warmth of Brazilian home cooking to your table.