Eastern European Lamb Stew 3

Ingredients

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

Method

1. Begin by generously seasoning 800 g of lamb cubes with fine sea salt and freshly ground black pepper. Ensure each piece is well-coated, as this will enhance the flavor of the stew.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the lamb cubes in a single layer, ensuring not to overcrowd the pot. Brown the lamb on all sides until each piece develops a deep, rich color. This process is crucial for building the stew's flavor base.
3. While the lamb is browning, peel and finely chop 2 onions. 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. Cook the onions until they become translucent and slightly golden, stirring occasionally to prevent burning.
4. Return the browned lamb cubes to the pot with the onions. Pour in enough water to just cover the meat and onions. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the stew braise slowly. The lamb should become tender and succulent, which typically takes about 1.5 to 2 hours. You'll know it's ready when the meat easily breaks apart with a fork.
5. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and pepper if necessary. Serve the stew hot, accompanied by rice, crusty bread, or a simple salad to soak up the rich, flavorful sauce.