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Colombian Lamb Stew

Serves 4 to 6 Entree meat

Colombian Lamb Stew

Colombian Lamb Stew, a comfort dish woven into the fabric of home cooking, graces many household tables across the country. This recipe captures the essence of a well-loved family meal, where the cook measures salt by instinct and embraces the richness of lamb fat. This is not a dish reserved for special occasions, but rather a staple that brings warmth to everyday gatherings.

Expect tender lamb cubes melting into a fragrant blend of onions and tomatoes, all underlined by the subtle warmth of paprika. Well-balanced seasoning enhances the natural flavors, inviting a convivial spirit to the table. This stew is best enjoyed in the company of those who appreciate the simple pleasure of shared meals.

Ingredients

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

Method

  1. Begin by seasoning the 800 g of lamb cubes with fine sea salt and black pepper to taste, along with 1 tsp of paprika. Toss the lamb pieces thoroughly to ensure each piece is evenly coated with the spices. This step enhances the flavor of the meat 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, being careful not to overcrowd the pot. Brown the lamb on all sides, turning occasionally, until each piece develops a deep, rich color. This should take about 5-7 minutes per batch, and you may need to do this in batches to avoid steaming the meat.
  3. While the lamb is browning, finely chop 2 onions and 2 tomatoes. Once all the lamb is browned, remove it from the pot and set it aside on a plate. Add the chopped onions to the same pot, reducing the heat to medium. Sauté the onions until they become translucent and start to caramelize, which should take about 5 minutes.
  4. Add the chopped tomatoes to the pot with the onions. Stir well and cook until the tomatoes break down and form a thick, fragrant sauce, about 8-10 minutes. This mixture will serve as the base of your stew, infusing it with depth and richness.
  5. Return the browned lamb cubes to the pot, nestling them into the tomato and onion mixture. Stir everything together to combine, ensuring the lamb is well-coated with the sauce. Cover the pot with a lid and reduce the heat to low, allowing the stew to braise gently.
  6. Let the lamb stew simmer on low heat for about 1 to 1.5 hours, stirring occasionally. The stew is done when the lamb is tender and easily pierced with a fork, and the sauce has thickened and clings to the meat. Taste the stew and adjust the seasoning with more salt and black pepper if needed.
  7. Serve the Colombian Lamb Stew hot, accompanied by rice, bread, or a fresh salad. The stew should be rich and flavorful, with tender lamb pieces that melt in your mouth and a sauce that is both savory and slightly sweet from the onions and tomatoes.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

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