Chinese 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 1 tsp of paprika. Use your hands to ensure the spices and salt evenly coat each piece of lamb. This step is crucial as it infuses the meat with flavor right from the start.
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, being careful not to overcrowd the pot. Brown the lamb on all sides until each piece develops a deep, golden-brown crust. This caramelization adds depth to the stew's 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 it aside. Add the sliced onions to the same pot, using the residual oil and lamb drippings to sauté them until they become soft and translucent, which will take on a slightly sweet aroma.
4. Chop 2 tomatoes into small chunks and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and release their juices, which will help deglaze the pot and lift any flavorful bits stuck to the bottom.
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 and bring the mixture to a gentle simmer. Cover the pot with a lid, reducing the heat to low, and let it braise slowly.
6. Cook the stew until the lamb is tender and easily pierced with a fork, which should take about 1.5 to 2 hours. Stir occasionally and check the liquid level, adding a bit more water if necessary to keep the meat submerged.
7. Once the lamb is tender, taste the stew and adjust the seasoning with more salt and black pepper if needed. The flavors should be rich and well-rounded. Serve the Chinese Lamb Stew hot, accompanied by rice, bread, or a fresh salad for a complete meal.