Brasileiro Lamb Stew

Ingredients

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

Method

1. Begin by seasoning 800 g of lamb cubes with fine sea salt and black pepper to taste, ensuring each piece is evenly coated. Sprinkle 1 tsp of paprika over the lamb, mixing well to distribute the spice evenly. This step infuses the meat with flavor and prepares it for browning.
2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer, taking care not to overcrowd the pot. Brown the lamb on all sides, turning occasionally until each piece develops a deep, rich color. This caramelization is crucial for building the stew's flavor base.
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. In the same pot, add the chopped onions, stirring to coat them in the remaining oil and lamb drippings. Cook until the onions become translucent and soft, releasing their natural sweetness.
4. Add the chopped tomatoes to the onions, stirring well to combine. Allow the mixture to cook until the tomatoes break down and meld with the onions, forming a fragrant base. This should result in a thick, aromatic mixture that will enhance the stew's depth of flavor.
5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Pour in enough water to just cover the lamb, and bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low, allowing the stew to braise slowly. The lamb is done when it is tender and easily pierced with a fork, and the sauce has thickened slightly.
6. Taste the stew and adjust the seasoning with more salt and black pepper if necessary. Serve the Brasileiro Lamb Stew hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this comforting, flavorful dish.