Colombian Lamb Stew 2

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 a generous amount of fine sea salt and black pepper. Sprinkle 1 tsp of paprika evenly over the meat, ensuring each piece is well-coated. This will infuse the lamb with flavor and help create a flavorful crust during browning.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, taking care not to overcrowd the pot. Allow the lamb to brown deeply on all sides, turning occasionally with tongs. Look for a rich, dark brown color, which indicates a good sear and flavor development.
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. Stir frequently until the onions become translucent and slightly golden, which will take on the flavor of the lamb.
4. Add the chopped tomatoes to the onions in the pot. Stir and cook until the tomatoes break down and meld with the onions, forming a thick, aromatic base. This mixture should be fragrant and slightly thickened, indicating that the flavors have combined well.
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. Cook until the lamb is tender, and the sauce has thickened, with the lamb easily pierced by a fork.
6. Taste the stew and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-balanced, with the paprika providing a subtle warmth. Serve the Colombian Lamb Stew 2 hot, accompanied by rice, bread, or a fresh salad for a complete meal.