Eastern European Lamb Stew 2

Ingredients

• 800 glamb cubes
• 2onions
• 2 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 800 g of lamb cubes with fine sea salt and freshly ground black pepper. Use your hands to ensure the salt and pepper are evenly distributed over all the pieces. This step is crucial as it helps to enhance the natural flavors of the lamb.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the lamb cubes in a single layer, making sure not to overcrowd the pot. Brown the lamb on all sides, turning occasionally, until each piece develops a deep, rich color. This caramelization is essential for building 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 aside. Add the sliced onions to the same pot, reducing the heat to medium. Stir the onions frequently, scraping up any browned bits from the bottom of the pot, until they become soft and translucent, releasing their sweet aroma.
4. Return the browned lamb cubes to the pot with the onions. Pour in enough water to just cover the lamb, then bring the mixture to a gentle simmer. Cover the pot with a lid, leaving it slightly ajar, and allow the stew to braise slowly. The lamb is done when it is tender and easily pierced with a fork, and the liquid has reduced to a flavorful sauce.
5. Taste the stew for seasoning, adding more salt and pepper if necessary. The flavors should be well-balanced and savory, with the lamb tender and the sauce rich. Serve the stew hot, accompanied by rice, crusty bread, or a fresh salad, inviting everyone to gather around and share in the meal.