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Chinese Lamb Stew 3

Serves 4 to 6 Entree meat

Chinese Lamb Stew 3

Chinese Lamb Stew 3 finds its roots in the comforting embrace of home kitchens across China. It's a dish that graces tables on quiet weekday evenings, when the family gathers after a long day, drawn by the rich aromas wafting from a simmering pot. Here, the cooking is intuitive, with salt measured by feel and fat welcomed as a carrier of flavor, ensuring each bite is tender and satisfying.

The stew is a harmonious blend of succulent lamb cubes, softened onions, and the slight acidity of tomatoes, all lifted by a touch of paprika. The result is a comforting dish, where each spoonful offers warmth and depth, inviting you to savor and share. This is a dish meant for communal enjoyment, where the essence of home-cooked simplicity shines through.

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. Add 1 tsp of paprika, ensuring each piece is evenly coated. This step infuses the lamb with flavor before cooking.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the lamb cubes in a single layer, avoiding overcrowding. Brown the lamb on all sides until each piece develops a deep, rich color. This step locks in the juices and enhances the flavor.
  3. While the lamb is browning, peel and thinly slice 2 onions. Once the lamb is browned, remove it from the pot and set aside. Add the sliced onions to the same pot, stirring to coat them in the flavorful oil and lamb drippings. Cook until the onions are soft and translucent, absorbing the lamb's essence.
  4. Chop 2 tomatoes into small pieces and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and release their juices, creating a rich base for the stew. This step enhances the stew's depth and balances the flavors.
  5. Return the browned lamb cubes to the pot, nestling them among the onions and tomatoes. Add enough water to just cover the lamb. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it braise slowly, stirring occasionally, until the lamb is tender and the flavors meld together. The lamb should be fork-tender and the sauce slightly thickened, indicating it's ready.
  6. Taste the stew and adjust the seasoning with additional salt and black pepper if needed. Serve the Chinese Lamb Stew 3 hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this comforting meal.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

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

Available soon on Amazon…

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