Chinese 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 a generous amount of fine sea salt and 1 tsp of paprika. This step ensures that the flavors penetrate the meat, enhancing its taste as it cooks.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the lamb cubes in a single layer, ensuring they are not overcrowded. Brown the lamb on all sides until each piece develops a deep, rich color, which should take about 5-7 minutes per batch. This browning step is crucial for building flavor in the stew.
3. While the lamb is browning, peel and thinly slice the 2 onions. Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the sliced onions, stirring them in the residual oil and lamb drippings. Cook until the onions become soft and translucent, absorbing the flavors left in the pot.
4. Dice the 2 tomatoes and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and release their juices, which will form the base of the stew's sauce. This should take about 5 minutes, during which the mixture will become fragrant and slightly thickened.
5. Return the browned lamb cubes to the pot, stirring them into the onion and tomato mixture. Add enough water to just cover the meat, then 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. Cook until the lamb is tender and easily pierced with a fork, which should take about 1.5 to 2 hours.
6. Once the lamb is tender, taste the stew and adjust the seasoning with more fine sea salt and black pepper as needed. The sauce should be rich and flavorful, coating the back of a spoon. Serve the stew hot, accompanied by rice, bread, or a fresh salad, allowing everyone to share and enjoy the meal.